Next Article in Journal / Special Issue
Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics
Previous Article in Journal
A Preliminary Evaluation to Establish Bath Pasteurization Guidelines for Hard Cider
Previous Article in Special Issue
Functional Beverages in Selected Countries of Asia Pacific Region: A Review
Review

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

Aston Medical School, Aston University, Birmingham B15 2TT, UK
*
Author to whom correspondence should be addressed.
Received: 6 January 2020 / Revised: 13 March 2020 / Accepted: 13 April 2020 / Published: 16 April 2020
(This article belongs to the Special Issue Wide World of Beverage Research: Reviews of Current Topics)
Beer is a beverage of significant historical and cultural importance. Interest in the potential health effects of alcoholic beverages has largely focused on wine; however, there are a number of potentially beneficial bioactives that beer may contain that warrant further investigation. The challenge of considering any potential health benefits of beer are restricted by the negative consequences of its alcohol and energy content. There is potential to enhance the bioactive qualities of beer whilst reducing the alcohol and energy content through novel brewing approaches often used in craft brewing, in terms of ingredients, brewing methods and type of fermentation. Consumer demand to produce a greater variety of beer types, including alcohol-free beers, may also help to increase the number of beers which may have greater potential to improve health, with lower levels of alcohol, while still being tasty products. As low alcohol, prebiotic and bioactive containing beers are developed, it is important that their potential health benefits and risks are fully assessed. View Full-Text
Keywords: beer; alcohol; polyphenols; phytoestrogens beer; alcohol; polyphenols; phytoestrogens
Show Figures

Graphical abstract

MDPI and ACS Style

Mellor, D.D.; Hanna-Khalil, B.; Carson, R. 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 2020, 6, 25. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6020025

AMA Style

Mellor DD, Hanna-Khalil B, Carson R. 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. 2020; 6(2):25. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6020025

Chicago/Turabian Style

Mellor, Duane D., Bishoy Hanna-Khalil, and Raymond Carson. 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, no. 2: 25. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6020025

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop