Nutritive value of beer

Breweries are constantly trying to improve the efficiency of the production process while trying to preserve or improve the quality of the product. At the same time, they are developing new products with other flavours or with enhanced sensorial characteristics. A promising direction for the development of new products appears to be the use of different non-traditional yeast strains able to enrich the beers with new flavours with added value. These yeast strains can be combined with traditional brewer s yeast and used at different stages of the fermentation process. Simultaneously with improving the sensorial properties, some non-traditional yeasts (e.g. Saccharo-myces boulardii) would also be able to increase the nutritional value of low-alcohol beers in particular. 

Wright, C. A., Bruhn, C. M., Heymann, H., Bamforth, C. W. (2008). Beer and wine consumers perceptions of the nutritional value of alcohohc and nonalcoholic beverages. Jourruil of Food Science, 73, H8-H11. 

By-products of Malting and Brewing Types of Beers and Related Drinks Beers of the World Nutritive Value of Ordinary Beer Mental and Physical Effects of Beer Drinking Beneficial Effects Harmful Effects... 

NUTRITIVE VALUE OF ORDINARY BEER. The nutri live composition of beer and ale is given in Food Composition Table F-21. The modem preference for a highly clarified beer which is unclouded by protein hazes or yeast sediment appears to have been responsible for a reduction in the nutritive value of this beverage compared to more primitive types of beer. For example, various studies have shown that the African native beers may make significant nutritive contributions to the diets of tribes who rely mainly upon cereal grains and starchy roots and tubers. However, these beers are subjected to only minimal filtration because they are usually consumed from opaque drinking vessels made from clay. 

Beer, W.H., Murray, E., Oh, S.H., Pedersen, H.E., Wolfe, R.R., and Young, V.R. (1989). A long-term metabolic study to assess the nutritional value of and immunological tolerance to two soy-protein concentrates in adult humans. Am J Clin Nutr 50 997-1007. 

R. Bulinski, J. Bloniarz, N. Koktysz, Z. Marzec, E. Szydlowska, Nutritive and energetic value of domestic beer, Bromat. Chem., 19 (1986), 73-75. 

It is evident that the S3 tem recommended above has not already been adopted. We do not even pretend that, at the first attonpt, we are going to make a beer of a given type by suppresang the malt, but we do think that the procedure just indicated is that which must be adopted if we wish to prepare beers which, while bring more economical than those now made, will nevertheless possess a much higher nutritive value. It is certain that by seeking in this direction, we shall easily succeed, without offending rither the taste or the customs of the public,... 

Beer owes its invigorating and intoxicating properties to ethanol its aroma, flavor and bitter taste to hops, Idln-dried products and aroma constituents formed during fermentation its nutritional value to the content of unfermented solubilized extracts (carbohydrates, protein) and, lastly, its refreshing effect to carbon dioxide, a major constituent. Data on beer production... 

Weisse—The Germans make this cloudy beer from wheat, barley malt, hops, yeast, and water. It is fermented in the bottle, which makes the beer cloudy because some of the particles of yeast remain suspended. The presence of yeast in the beer raises its nutritional value above other beers, particularly with respect to the vitamin B complex. 

One of the few unclarified beers produced in the developed countries is the German beverage weisse, which ranks about the highest in nutritive value among the commercial beers because it is fermented in the bottle and the yeast is left in the product. However, even the ordinary beers are nutritionally superior to nonalcoholic, carbonated drinks. The extent to which some people regard beer as a source of nutrients is evidenced by the fact that females who normally abstain from alcoholic beverages may consume it after childbirth in the belief that it helps to stimulate the flow of breast milk. Hence, the nutrient composition of beer presented in Table B-7 is noteworthy. 

What are differences in terms of processing, product characteristics, and nutritional value between opaque and lager beers ... 

NUTRITIONAL AND MEDICINAL EFFECTS OF SPIRITS. Food Composition Table F-21 lists a variety of alcoholic beverages—beers, wines, and liquors. In contrast to beers and wines, which contain certain minerals and vitamins, distilled liquors are so highly refined that they supply mainly empty calories. For example, the caloric content of 1 oz (29.6 ml of gin, rum, vodka, or whiskey ranges from 65 Calories (kcal) for 80-proof spirits to 83 Calories (kcal) for 100-proof spirits. Furthermore, other beverage spirits such as brandies, cordials, liqueurs, and mixed drinks may contain sufficient added sugar to make their caloric values much higher than the unsweetened spirits. (Most of the liqueurs sold in the United States contain from 100 to 120 Calories [kcal] per ounce.) Hence, heavy drinkers may obtain too much of their caloric requirement from liquor, and too little from the foods which furnish essential nutrients. It is well documented that chronic alcoholics often suffer from various types of malnutrition. 

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