A four-year project, finally on tap.
Guinness 0.0 was developed across four years of research at St. James's Gate. The challenge was not chemical — many breweries can remove alcohol from beer — but sensory: how to remove the alcohol without flattening the body, the head, or the roasted bitterness that gives Guinness its identity.
The answer was cold filtration. The beer is brewed conventionally to its standard alcohol level, and then the alcohol is removed at low temperature using a membrane process. Crucially, the temperature is low enough that aromatic compounds — the molecules that carry “Guinness-ness” — survive intact.
How it pours
Identically to the draught. The same nitrogen cascade, the same creamy head, the same dark body. Most blind tasters cannot tell the difference until the second or third sip. It is, in the strictest sense, a Guinness.
Specifications
The technical sheet.
Style
Alcohol-free Stout
ABV
0.0%
Process
Brewed normally, alcohol removed by cold filtration
Format
Draught, can (with widget), bottle
Launch
October 2020 (relaunched 2021)
Serving Temp
6°C
