Beer doesn’t have an image typical of a health drink, as the beverage is more often associated with boozy frat parties than with supplements and herbal teas.
But there is evidence that some types of beer could benefit health, largely as a potential source of probiotics.
“Probiotics are live microorganisms such as bacteria and yeasts that are beneficial for the gut,” nutritionist and health coach Catherine Pohl told Newsweek.
“They can be bought in capsule or powder form and used as a health supplement or added to foods like yogurt drinks. They also naturally occur in any foods and drinks that are fermented, such as live yogurt, kefir, sauerkraut, kimchi and kombucha,” she added.
Beer is also a fermented food that, under certain conditions, may contain enough live yeasts to have a probiotic effect.
In fact, research published in the Journal of Agricultural and Food Chemistry in 2022 found that men who drank half a pint of beer per day had improved gut microbiomes as a result.
Pohl explained the crucial role microbes play in the gut. “They can help break down undigestible food components like fiber and enhance the absorption of other nutrients, like vitamins and minerals,” she said.
“They also play an important role in regulating the immune system and can help prevent the overgrowth of harmful bacteria and other microorganisms,” she continued.
Pohl added that probiotic foods could help alleviate digestive issues, such as constipation and diarrhea, and may even help mental health.
That’s not to say that most beer will have a healthful effect on the diet, Pohl said. It’s still a source of alcohol and sugars.
“In general, I don’t recommend the consumption of alcohol for health benefits,” she said. “Consumed in moderation, there is research that suggests it can contain some supportive nutrients and plant compounds, and there is some research now into the probiotic compounds that are created during the fermentation stage of producing beer.”
She continued: “However, because beer contains alcohol, these benefits are likely offset by the negative impacts that alcohol has on our digestive system and body.
“Alcohol can also be addictive, and excessive consumption can also lead to many more serious health issues.”
Hands holding beer glasses, with a picture of yeasts inset. Beer is fermented with yeasts, using lactic acid bacteria, similar to sourdough fermentation, but some have suggested its health properties may have been overlooked. Hands holding beer glasses, with a picture of yeasts inset. Beer is fermented with yeasts, using lactic acid bacteria, similar to sourdough fermentation, but some have suggested its health properties may have been overlooked. Anton Vierietin / Artur Plawgo/Getty Images / Canva
A 2020 review by Aston University in England discussed the potential for manufacturers to adapt beer to boost its health-giving properties and reduce its negative ones.
Under the right conditions, the authors wrote, beer could be a source of probiotics, vitamin B12, polyphenols, antioxidants, phytoestrogens, and minerals, such as zinc, manganese, choline, folate, iron, calcium, and copper—all of which are beneficial to health.
By fermenting beer slowly, with ingredients specially chosen to enhance health, using probiotic yeasts and aiming for a low alcohol content, some beverages could be health-promoting drinks, similar to kombucha or kefir.
As with red wine, there is also some—limited—evidence that suggests that moderate consumption of beer might be linked to better health outcomes than total abstinence, which the authors of the Aston paper said might be evidence of beer’s health-giving potential.
However, observational studies such as these, that correlate moderate alcohol drinking with positive health outcomes, are often skewed—for instance, by participants who abstain from drinking because of addiction or health issues.
As for the promise of healthy, low-alcohol beers in future, some breweries have already put potential contenders on the market—but Pohl remains skeptical.
“I have no doubt that [probiotic beer] makes a fun and very marketable product that could easily become a trend, but I am not sure enough real evidence behind these health claims will materialize for it to outlive the hype for the long term,” she said.
Pohl added: “Beer is still an alcoholic drink and while, like most foods and drinks, moderate consumption hasn’t been shown to cause severe damage, I wouldn’t consider it a healthier option.
“If you like the odd pint of beer for its flavor then go for it, but if you are looking for something to support your health, there are many better alternatives, so I would really stick to what you enjoy drinking.”
Do you have a tip on a food story that Newsweek should be covering? Is there a nutrition concern that’s worrying you? Let us know via science@newsweek.com. We can ask experts for advice, and your story could be featured in Newsweek.
References
Marques, C., Dinis, L., Barreiros Mota, I., Morais, J., Ismael, S., Pereira-Leal, J. B., Cardoso, J., Ribeiro, P., Beato, H., Resende, M., Espírito Santo, C., Cortez, A. P., Rosário, A., Pestana, D., Teixeira, D., Faria, A., & Calhau, C. (2022). Impact of Beer and Nonalcoholic Beer Consumption on the Gut Microbiota: A Randomized, Double-Blind, Controlled Trial. Journal of Agricultural and Food Chemistry, 70(41), 13062–13070. https://doi.org/10.1021/acs.jafc.2c00587
Mellor, D. D., Hanna-Khalil, B., & Carson, R. (2020). A Review of the Potential Health Benefits of Low Alcohol and Alcohol-Free Beer: Effects of Ingredients and Craft Brewing Processes on Potentially Bioactive Metabolites. Beverages, 6(2), Article 2. https://doi.org/10.3390/beverages6020025
Panagiotakos, D. B., Kouli, G.-M., Magriplis, E., Kyrou, I., Georgousopoulou, E. N., Chrysohoou, C., Tsigos, C., Tousoulis, D., & Pitsavos, C. (2019). Beer, wine consumption, and 10-year CVD incidence: The ATTICA study. European Journal of Clinical Nutrition, 73(7), 1015–1023. https://doi.org/10.1038/s41430-018-0296-6
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