Beer, Ale, Or Lager: Which Is The Healthiest Drink?

Ales and lagers are two of the most popular types of beer, but which is healthier? Ales typically have a higher concentration of phenols, natural antioxidants that can be found in many foods and are associated with heart health. Ales are also generally hopped more than lagers, which means they have about twice as many prenylflavonoids, another type of antioxidant. However, prenylflavonoids can act like the hormone estrogen, which can be unhealthy in large quantities. Lagers, on the other hand, tend to be lower in calories and carbohydrates, which may be beneficial for those watching their weight. Ultimately, both ales and lagers can be consumed in moderation as part of a healthy diet, but it's important to remember that excessive alcohol consumption can lead to negative health outcomes.

Ales have one of the highest phenol concentrations, which may protect against heart disease

Ales typically have one of the highest phenol concentrations among beers. Phenols are natural antioxidants that can be found in beer, wine, and brightly coloured fruits such as apples, oranges, and cranberries.

The phenols in beer come mostly from malt and hops. Malt, which usually comes from barley wheat, is a rich source of soluble fibre that helps lower LDL blood cholesterol in the body. Hops, on the other hand, make up about 30% of phenol content, while malt provides 70% to 80% of it. Ales contain more hops than other beers, so more flavonoids are extracted. Flavonoids give beer its dark colour and its antioxidant properties.

The health benefits of phenols in ales may include protection against heart disease. Research has shown that moderate beer drinkers (about a pint a day) have reduced their risk of heart diseases by 31% due to the alcohol. Ales also increase HDL, or "good cholesterol", in the body. In addition, the synergistic effect between alcohol and antioxidants in beer is good for the heart.

Ales have more hops, which contain humulone, an antioxidant and anti-inflammatory

Humulone has been shown to suppress the expression of cyclooxygenase-2 (COX-2), an enzyme involved in prostaglandin biosynthesis and inflammation. COX-2 is often overexpressed in various pre-malignant and malignant tissues, and its inappropriate over-expression has been implicated in carcinogenesis. Humulone suppresses the transcriptional activation of COX-2 by inhibiting the activation of NF-κB and AP-1, two ubiquitous eukaryotic transcription factors. Humulone also inhibits the activation of upstream kinases, including IKK, ERK, and p38 MAPK, which are involved in the induction of COX-2 in TPA-stimulated mouse skin.

In addition to its anti-inflammatory effects, humulone has been found to inhibit bone resorption. This may be due to its ability to inhibit the catalytic activity of ERK1/2, a kinase involved in bone resorption. Overall, the presence of humulone in ales may contribute to their potential health benefits.

Ales have more estrogenic prenylflavonoids, which are generally accepted as safe

Ales contain more estrogenic prenylflavonoids than lagers. Prenylflavonoids are a subclass of flavonoids with estrogen-like properties, and are found in hops and hop-derived products such as beers. The female flowers of the hop plant are used as a preservative and flavouring agent in beer.

The specific type of prenylflavonoid found in hops and beer is 8-prenylnaringenin, which has an estrogenic activity greater than other established plant estrogens. However, the levels of 8-prenylnaringenin in beer are low and are not considered a cause for concern.

In a study, a daily moderate intake of beer, with or without alcohol, was found to reduce menopausal discomforts in women going through the menopause transition. The effect of the intervention on the female sex hormone profile and cardiovascular risk factors was also monitored. The study found that the sex hormone profile did not differ significantly between the study groups, and the effects of both types of beers (with and without alcohol) are attributed to the non-alcoholic fraction of beer. Furthermore, moderate non-alcoholic beer consumption improved the lipid profile and decreased blood pressure in postmenopausal women.

Ales are unfiltered, providing more dietary fibre

Ales are unfiltered and provide more dietary fibre than lagers. Dietary fibre is found in the indigestible parts of cereals, fruits and vegetables. It is mainly a carbohydrate and is essential to keeping the digestive system healthy.

There are two categories of fibre: soluble and insoluble. Soluble fibre soaks up water, helping to bulk out our faeces so that they can pass through the gut more easily. Insoluble fibre, on the other hand, does not absorb water and speeds up the time that food passes through the gut. It adds bulk to faeces and prevents constipation and associated problems such as haemorrhoids.

A diet high in fibre has been linked to a reduced risk of constipation, irritable bowel syndrome (IBS), diverticulitis, heart disease and some cancers. It can also help with weight control, stabilising glucose levels, and reducing the risk of other conditions such as type 2 diabetes.

By not filtering ales, more of the indigestible fibre from the barley and other grains remains in the beer. This means that ales can provide more of the health benefits associated with dietary fibre than lagers.

Ales are served without the use of extraneous carbon dioxide

The natural carbonation of real ales is retained due to the ongoing slow process of secondary fermentation. This continues in the cask or bottle on the way to the consumer, keeping the beer fresh. Real ales are typically dispensed by handpump, or "by gravity" directly from the cask. They can also be dispensed using electric pumps, especially in the Midlands and Scotland.

The use of a cask breather can extend the beer's saleable life by adding carbon dioxide to the cask to replace the beer as it is drawn off. However, the added gas is not at a high pressure, distinguishing it from keg beer.

The term "real ale" was coined in the 1970s by the Campaign for Real Ale (CAMRA) to attract media attention in the UK. At that time, there were very few independent breweries, and most production had shifted to filtered and pasteurised ales served under carbon dioxide pressure ("keg beer"). Despite the historical shift towards keg beer, cask-conditioned ale remains popular in the UK, particularly in traditional pubs. In 2019, 420 million pints of cask ale were sold in the UK, accounting for 13.5% of all pints.

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