THE pint of plain has become less stout. A slimline, Atkins-friendly version has been brewed by scientists in University College Cork (UCC), with 60% fewer carbohydrates and a quarter fewer calories than regular stout.

The lighter pint, to be presented at a food industry showcase next month, has the same consistency, taste and texture as its full-bodied equivalent, according to its inventors.

Students in the food science and technology department in UCC have been working on the beer for the past six months. It is brewed from the same malt, water, yeast and hops, but modifications to the brewing process have cut the carbs.

Normal stout has about 2g of carbohydrate and contains 32 calories per 100ml while the new version has 0.6g of carbs and 24 calories per 100ml.

Elke Arendt, a lecturer in food technology who is leading the research, said: “We modified the mashing procedure, which is part of the brewing process, by adding an enzyme which can degrade carbohydrate. We also modified our fermentation process to get a lower carbohydrate content by picking a specific yeast strain.”

Arendt said the full-bodied taste that is typically lost by reducing carbohydrate content has been retained in the light stout. “The product has the same mouth feel — it isn’t watery, it tastes exactly like a normal stout,” he said. “There are no drawbacks by reducing calories or carbohydrates.”

The beer has been going down well with student focus groups set the task of tasting it. “I definitely think there is a market for it,” said Arendt. “In America, the market potential of light beers has increased enormously and we are usually following close behind.”

UCC, which has several experimental breweries on campus, is hoping that one of the main beer manufacturers will decide to produce its invention commercially.

Stout consumption in Ireland has been falling in recent years as many drinkers switch to trendier drinks.

Arendt isn’t deterred by the suggestion that typical stout drinkers don’t worry too much about their weight. “You might attract those who would not normally consider drinking stout if you offer a light version of it. Younger people may consider drinking it. If there is no difference in the taste why wouldn’t you drink something that is lower in carbohydrates and calories than your ordinary stout?” Dave Morrissey of the Porterhouse Brewing Company said while the traditional stout drinker may be reluctant to switch, “his wife might force him. Everybody is getting more health conscious — it’s the way the industry is going. It’s certainly something we would be interested in looking at”.

John Shiel, the chairman of the National Off-Licence Association, said the low-carb stout might do better in America where the market catering to Atkins dieters is more developed. “It could be a big export winner,” he said.

Jean Doyle of Diageo, which owns Guinness, points out that the black stuff actually has fewer calories than most lagers, ale or cider. “We do keep a very close eye on consumer trends but we don’t have any plans at the moment (for a low-carb stout),” she said.

The brewer may be a little wary after the commercial flop of Guinness Light, which was launched in 1979. Described as a “light-bodied drink with a balanced flavour, ruby colour and a Guinness head”, it was taken off the market after two years having made no impact.

The industry view is that there may be more consumer demand for such a beer now.

Billy Phelan, a bartender in Mulligan’s pub on Dublin’s Poolbeg Street, a watering hole renowned for its Guinness, said: “If it tastes similar (to the ordinary pint) there would be a demand for it because fat content is top of everyone’s list at the moment.”

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