Vegan Wine and Beer

Vegan wine and beer are alcoholic drinks produced without animal-derived ingredients or processing aids. Although wine is made from grapes and beer from grains, hops, yeast and water, some producers use animal products to clarify, or fine, their drinks. As a result, not all wines and beers are suitable for people following a vegan lifestyle, even though these products are rarely listed on labels.

Why fining is used

Newly made wine and beer contain tiny suspended particles, including proteins, yeast cells, tannins and other compounds, which can cause cloudiness, bitterness or instability. These particles often settle naturally over time, but many producers speed up the process by adding a fining agent. The agent binds to unwanted particles and causes them to clump and sink, after which the drink is drawn off or filtered. Fining agents are processing aids and are mostly removed, but traces may remain.

Animal-derived fining agents

Other animal-derived ingredients are occasionally used, and historically some producers used blood, though this practice is restricted or banned in many countries.

Vegan alternatives

Producers who avoid animal products use a variety of alternatives:

• Bentonite – a type of clay that binds proteins, widely used in winemaking.
• Activated charcoal – removes some colour and odour compounds.
• Silica – used in beer and wine clarification.
• Pea and potato proteins – plant-based alternatives to gelatin or albumen.
• Irish moss (a seaweed, carrageenan) – traditionally used in brewing during the boil.
• Filtration and centrifugation – mechanical methods that remove particles.
• No fining – some wines are labelled “unfined” or “unfiltered” and left to settle naturally.

Other non-vegan ingredients

Beyond fining agents, some drinks contain animal products as ingredients:

• Honey – used in mead and some beers and ciders.
• Lactose – milk sugar added to “milk stouts” and some sweet or fruity beers.
• Dairy and eggs – found in cream liqueurs, eggnog and some cocktails.
• Carmine (cochineal) – a red colouring derived from insects, historically used in some aperitifs and liqueurs.

When ordering cocktails, egg white is a traditional foaming agent in sours; aquafaba is a common vegan alternative.

Labelling

In many countries, producers are not required to list processing aids on the label. In the European Union, wines that contain detectable residues of egg- or milk-derived fining agents must declare these as allergens, but other agents, such as isinglass and gelatin, generally need not be listed. Consequently, the absence of animal ingredients on a label does not guarantee that a drink is vegan.

How to check

People seeking vegan drinks commonly use one or more of the following methods:

1. Look for vegan labels – some producers display a vegan logo or certification from organisations described in vegan certifications and labels.
2. Check producer websites – many wineries and breweries state whether their products are vegan.
3. Contact the producer – asking directly about fining agents and ingredients is often the most reliable method.
4. Use online databases – volunteer-maintained and retailer lists catalogue the vegan status of many drinks, though information may be out of date.
5. Check retailer labelling – some supermarkets label their own-brand wines and beers as suitable for vegans.

Trends

Demand for vegan products has led a growing number of producers to switch to non-animal fining agents or to avoid fining altogether, and to label their products accordingly. Some well-known brewers that traditionally used isinglass have changed their filtration methods in response. Many lagers and bottled beers are filtered mechanically and contain no animal products, while traditional cask ales are more likely to have been fined with isinglass.

See also

• Hidden animal ingredients
• Vegan Certifications and Labels
• Eating Out as a Vegan
• Vegan Glossary