Bitter Beers: Health Benefits Or Just A Fad?

Beer is a popular drink with a long history, and its bitterness is largely due to hops, the flowers or cones of the humulus lupulus plant. While bitterness is subjective, with some people loving it and others avoiding it, there are ways to measure it. The International Bitterness Unit (IBU) scale quantifies the number of bittering compounds, such as isomerized and oxidized alpha acids, polyphenols, and other chemicals, in a beer. Beers typically fall between 5 IBUs (very low bitterness) and 120 IBUs (very high bitterness). However, the IBU scale doesn't always correlate with perceived bitterness, as a strong amber ale with 60 IBUs may not taste as bitter as a 55 IBU pale ale due to differences in malt character and other factors.

When it comes to health, some studies suggest that moderate beer consumption can have benefits. For example, a 2012 study found that moderate beer drinking was associated with lower cardiovascular risk due to the presence of natural antioxidants called phenols. Beers like Yuengling Light Lager, Abita Purple Haze, and Left Hand Good Juju contain higher amounts of these phenols. Additionally, gluten-free beers are a healthier option for those with Celiac disease or following a gluten-free diet. Light to moderate drinking may also reduce the risk of strokes and improve mental health by decreasing anxiety and depression. However, excessive drinking can lead to negative consequences, so moderation and responsible drinking are crucial.

Are Bitter Beers Healthier?

What makes beer bitter?

The bitterness of beer comes from hops, the flowers or cones of a plant called humulus lupulus. Hops were first added to beer in 822 CE for their preservative qualities, and every beer on the market today contains hops. Beers without hops are called "gruits" and use herbs like bog myrtle, yarrow, heather, or juniper.

Hops are divided into two general varieties: bittering hops and aroma hops. Bittering hops have higher alpha acids, making them more economical for bittering beer, while aroma hops tend to have more essential oils that contribute to the "hoppiness" of a beer.

However, the bitterness of a beer depends on more than just the type of hops used. The timing of hop additions and the amount of hops used also play a role in the bitterness of the final product. Adding hops early in the brewing process contributes more bitterness, while adding hops later in the process contributes more to the beer's aroma.

It's important to note that not all beers are bitter, and the level of bitterness can vary significantly. The bitterness of a beer can be measured using the International Bitterness Units (IBUs) scale, which quantifies the isohumulone (an acid imparted from the hops) present in the beer. A beer with over 80 IBUs is generally considered on the higher end of the scale. However, the perceived bitterness of a beer also depends on relative factors such as the malt used and each person's ability to taste and handle bitterness.

Health benefits of drinking beer

Heart Health

Beer has long been associated with improved heart health. A 2012 study found that moderate beer consumption is linked to a lower risk of cardiovascular issues. Researchers attribute this to the presence of natural antioxidants called phenols in beer, which improve heart function. Beers with the highest phenol concentrations include Yuengling Light Lager, Abita Purple Haze, and Left Hand Good Juju.

Brain Health

Researchers in Boston have found that light to moderate beer consumption may boost brain health. In a study with 3,660 participants, those who consumed less than 14 drinks per week tended to have fewer strokes than non-drinkers. This is believed to be due to alcohol's blood-thinning properties, which can help prevent blood clots. However, excessive drinking may lead to atrophy of the brain, so moderation is key.

Mental Health

Moderate beer consumption may also positively impact mental health by helping to reduce anxiety and depression. Beers containing nutrients like protein, Vitamin B, iron, niacin, riboflavin, and magnesium can contribute to improved emotional states. However, it is important to note that alcoholism and excessive drinking can lead to depression and other mental health issues.

Gluten-Free Options

For those with Celiac disease or following a gluten-free diet, there are now several gluten-free beers available. These beers are typically brewed with rice and gluten-free yeast grown on molasses, providing a tasty alternative to traditional beers. Examples include Lakefront Brewery's New Grist and Dogfish Head's Tweason'ale.

While beer can offer some health benefits, it is important to remember that there are healthier options for your body. Additionally, drinking in moderation and responsibly is crucial to avoid potential negative consequences.

How to Brew Gluten-Free Beer

Gluten-free beer is becoming increasingly popular, especially for those with gluten intolerance or coeliac disease. While it can be tricky to find, brewing your own gluten-free beer is possible and can be a fun challenge. Here are the steps to brew gluten-free beer at home:

Choose Your Ingredients

The key difference in brewing gluten-free beer is avoiding gluten-containing grains such as barley, wheat, spelt, and rye. Instead, opt for gluten-free alternatives like millet, rice, buckwheat, quinoa, or sorghum. These grains can be used as a base for your beer and provide a similar flavour and mouthfeel to traditional beer.

Gluten-Free Fermentables

Select a gluten-free fermentable as your base. White sorghum is a popular choice as it is 100% gluten-free and native to many parts of the world. Alternatively, you can use rice, but it requires an added enzyme to convert starch into sugar during the boil. This can be achieved with a cheap amylase enzyme or a traditional method like koji, a strain of Aspergillus mold used in making sake and miso.

Yeast and Other Additives

Choose a gluten-free yeast option, such as Omega Yeast OYL-071 Lutra™ Kveik. You can also add gluten-free Belgian Candi Sugars to boost the colour and alcohol content of your beer. If you want to reduce the gluten content further, you can use an enzyme like Clarity Ferm, which can reduce gluten in barley-based beer to below 20 ppm, the national standard for being labelled gluten-free. However, this may not be suitable for individuals with coeliac disease.

Brewing Process

The brewing process for gluten-free beer is similar to traditional beer brewing. Start by cleaning and sanitizing your equipment. Bring water to a boil and add your chosen gluten-free grains, simmering for 30 minutes. Add your malt extract and hops, following the timings and quantities specified in your recipe. Cool the mixture and pour it into a fermenting vessel, adding yeast and any additional ingredients for flavour. Allow fermentation to take place for 7-10 days, then transfer the beer to a bottling bucket. Bottle your beer and let it carbonate for 2-3 weeks before enjoying!

Precautions

While brewing gluten-free beer, it is essential to take precautions to avoid cross-contamination with gluten. Use dedicated equipment or thoroughly clean and sanitise all surfaces and tools that come into contact with the beer. Additionally, be cautious when using additives like Clarity Ferm, as they may not be suitable for individuals with coeliac disease or severe gluten allergies. Always prioritise the health and safety of your consumers.

Beer's popularity

Beer is a popular alcoholic beverage, especially in the United States, where it has the highest per capita consumption of alcoholic drinks. Its popularity has led to a desire for healthier options, and some beers are considered to be healthier than others.

The bitter beer style, an English variety of pale ale, became the most popular type of draught beer sold in British pubs during the 20th century and has been described as "the national drink of England". It ranges in colour from gold to dark amber and in strength from 3% to 5.5% alcohol by volume. In Scotland, bitter is known as either "light" or "heavy", depending on its characteristics.

The term "bitter" has been used in England to refer to pale ale since the early 19th century. While brewers initially used the term "pale ale", the term "bitter" caught on with pub-goers to differentiate it from mild ale. By the end of the 19th century, brewers had adopted the term as well.

Bitter beer is traditionally cask-conditioned and dispensed by gravity through a tap in the cask or by a beer engine at a "cellar temperature" of 11 to 14 °C (52 to 57 °F). It can vary in strength, flavour, and appearance, with premium or strong bitters reaching 7% ABV.

In terms of overall beer popularity, Bud Light is the most popular beer brand in the United States, with 33% of respondents in a survey expressing a liking for it. It is closely followed by Corona Extra, with Budweiser and Heineken sharing third place in the popularity ranking. Other well-known brands include Coors, Miller, Busch, and Michelob Ultra.

When it comes to different generations in the US, millennials and Gen X tend to favour foreign beers, with Dutch (Heineken) and Mexican beers (Modelo, Corona) being the most popular. Samuel Adams and Blue Moon are also popular among millennials, while boomers prefer Michelob Light and Miller Lite.

Beer in Britain

Bitter is traditionally cask-conditioned and served at "cellar temperature" (11-14°C). It varies in colour from gold to dark amber and in strength from 3% to 5.5% ABV, although it can be as high as 7% for premium or strong bitters. The colour is sometimes controlled by adding caramel colouring. Bitter is similar to India Pale Ale (IPA) but is less hoppy.

Historically, beer in Britain was brewed by abbeys and independent alehouses. The dissolution of the monasteries in the 16th century meant that British brewing lost its connection with religious houses earlier than in other European countries. As a result, the brewing industry has some of the oldest names in British corporate history, such as Shepherd Neame, which was incorporated in 1698.

The first tax on beer in the United Kingdom was introduced in 1188 by Henry II to raise funds for the crusades. Beer culture in Britain is strongly associated with the cask ale and the pub. The Campaign for Real Ale (CAMRA) was founded in 1971 to preserve and revive traditional ale styles, particularly cask-conditioned beer. As of 2014, the UK drank 634 million imperial pints (360 million litres) of cask ale, representing 60% of ale served in pubs and restaurants and 17% of all beer sold in pubs.

Britain has a strong tradition of brewing, with styles such as India Pale Ale, Pale Ale, Porter, Stout, Imperial Russian Stout, Mild, Bitter, Barley Wine, Brown Ale, and Scotch Ale first brewed in the country. The UK has the most breweries per capita in the world, with over 1,400 breweries as of 2014, and three new breweries starting every week.

Frequently asked questions