Beer has been around since 5000 B.C. You would think that a substance with such a prolonged history would have some type of merit. Every product has good points and bad points. Weighing the facts can often help to arrive at answers.
The main ingredients of beer are grain, yeast, water and hops. The processing is what leads to a drink that is almost all sugar, with only a hint of protein and alcohol that is due to fermentation.
The question as to the nutrient value of beer depends on which part of the world you are in. There are 150 calories in 12 ounces of American beer with 3% to 8% alcohol content.
German weisse bier, for example, retains many of the vitamin B vitamins found in brewer’s yeast because the cloudy residue is not strained off.
Native African beers do not strain the yeast or grain during processing. This enables larger amounts of niacin, folate, vitamin B6 and minerals to stay in the finished product.
Americans prefer their beer smooth and clear, a process that all but strips nutrients from the brew.
You may also be surprised to learn that the bitter hops that are used to counteract the sweetness of the processed liquid, belongs to the same family of plants as cannabis.
According to Plants of the Gods 2nd ed., the nectar of delight, the active principle in hops is a fine yellow, resinous powder called Lupulin, which is classified as a narcotic because it dulls the senses in moderate quantities. This could explain the light-headed feeling that is experienced by some.
Beer has little to no health benefits for individuals that consume American-made beer in moderation. Health problems can occur when a quart or more of beer is ingested at one time. Unwanted weight gain and the flushing away of important vitamins and minerals, in addition to aggressiveness, can lead to physical and mental problems.
If you like an occasional beer, select high protein foods such as meat, seafood and starches like whole-grain bread or pasta to help balance the high-sugar content.