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

Abstract

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.

Non-Alcoholic and Craft Beer Production and Challenges

“…Globally, alcohol consumption is the third major health-risk factor with harmful consequences and serious social implications [46,47]. Thus, when considering the potential health benefits of beer, careful consideration should be given to novel brewing techniques and yeasts that could help to moderate or minimize alcohol content whilst optimizing the flavor and potential health effects [10,48,49]. The development of beverages that can influence consumers into more positive patterns of alcohol consumption is a challenge for all those involved in this industry [37].…”

“…Consumers' rising interest in CBs began over the last years a trend known as "the craft beer revolution", which was first observed in the United States of America, around 1970 [59]. In the USA, in 2018, CB sales grew at a rate of 4% by volume, while in the UK, the Society of Independent Brewers Association reported an increase in craft beer production of 0.8% amongst its members [10]. In Europe, new and small craft breweries are making their appearance steadily and with great potential, since an annual increase of around 10% in microbreweries' revenue is expected until 2021 [60].…”

“…Its short replication time, simple cultivation, sporulation efficiency, rare pathogenicity, and small genome size have made it an ideal research organism and placed it at the front of many scientific advances [87]. These strains of yeasts have become dominant, especially Saccharomyces cerevisiae, due to their alcohol tolerance and rapid fermentation rates, which are ideal for commercial beer production [10]. The current approaches have led to the exploration of various yeasts in the brewing process.…”

“…The current approaches have led to the exploration of various yeasts in the brewing process. This, akin to many of the developments in modern beer production, special beer production is largely driven by commercial reasons and for improving the product's biological properties [10,15].…”

“…The potential health benefits of moderate beer consumption are restricted by the negative consequences of its alcohol and energy content [9]. However, there is potential to enhance the bioactive compounds of beer whilst reducing the alcohol and energy content through innovative brewing approaches, in terms of ingredients, brewing methods, and type of fermentation [10].…”