It must be tough out there sometimes for a vegan or a vegetarian — your meat-eating friends can’t talk about anything but bacon, and waiters never know if there’s cream in the soup or if the potatoes are fried in lard, etc. — so when it’s time to relax with an alcoholic beverage, it’s got to be nice to have options. Guinness is giving vegans one more option, with a tweak to its 256-year-old brewing method.
A few years ago, we happily passed on the news that a change in Starbucks Frappuccino flavors meant that you could get some flavors in a vegan formulation. But now, if you’re a Frappuccino lover who eschews eating animals, you’ll have to stay away from the strawberry variety from here out. The good news is that the newest base doesn’t contain artificial red food dye. The bad news is that’s because it’s been replaced with cochineal extract, a dye made from dried, ground-up insects.