I like the label, though I see why some of our friends from the US might be a bit sore on the topic.

I’d be careful with the beetroot, it might impart a certain flavour. Had some beetroot stout at one point and it was tasty, but you could feel the beetroot. I’d say maybe try some red fruit or hibiscus petals and if your pH is in the acidic range, it should keep a red colour. Though that might also bring some tartness. Could balance that out with some residual sweetness I guess. I would love to hear what you get out of it and your final recipe, I’ve been trying to crack the illusive red for quite a while now.