This zero-proof stout from the world’s most recognizable name in that kind of beer is remarkable for many reasons. Here’s why you need to pour one out.

Guinness 0 is a new NA beer from the world’s most famous maker of stout. It’s already a smash hit.

Guinness was a little slow to jump on the non-alc trend, but released this distinctive product in 2020, quickly bumping up production as the demand soared. It’s sold as a four-pack of larger-than-your-average beer cans. In other words, it pours perfectly in a pint glass.

The size isn’t the only way it stands apart from the growing number of NA beers on the shelves. It’s got a widget inside, a small ball that helps the product pour more like a real draught. Because what would a Guinness be without that creamy head on top?

As per the official narrative, the beer has been crafted utilizing the same components as the first beer: hops, barley, yeast, and water. Following the fermentation phase, the alcohol is eliminated using a cold filtration method which helps to preserve the rich and deep flavors. Some individuals describe the final product’s taste to encompass hints of coffee and chocolate.

For those who are normally disinclined towards stout, its heaviness is more perceived than factual. The stout comes across as moderately bitter with a slight undertone of sweetness, all combined with a velvety mouthfeel.

This is where Guinness 0 truly stands out: when paired with food at the table.

Steve Gilsenan has been associated with the legendary brewery for over two decades, assuming the most recent role as the Global Head of Quality. In this capacity, he globetrots to monitor and ensure the consistency of ingredients’ high quality.

While on his travels, Gilsenan utilizes his knowledge as a gifted brewer and beer sommelier — not to be mistaken for a cicerone — to engage in discussions with clients and crew about the ultimate food and beer pairings.

“We often discuss the three C’s,” he mentioned in a recent phone conversation. “We particularly focus on how it contrasts, complements, and reduces the bitterness of corresponding foods.”

“The beer should never dominate the taste of the food, or the other way round,” he further explained.

Some of the most successful pairings involve surprising mixes, like oysters served on the half shell. “This is a combination we’ve been using since 1837, when it was brought up by a prime minister,” Gilsenan informed, adding that Guinness used to host an extensive oyster festival to celebrate the intriguing pairing. (We wish for its comeback!)

Spicy foods seasoned with chili powder are also a good candidate for serving alongside a stout, as are chocolate desserts. We’ll raise a pint of NA to that three-course meal.

Then, of course, there’s the classic fish and chips pairing, made even better if you add a splash of stout to the batter before dipping and frying. Mmmm, and please pass the malt vinegar.

Here’s chef Gordon Ramsay walking us through the fish and chips recipe: