By Julia Reedy, MNSP, May 18, 2021
We know that many fermented foods contain live health-supporting probiotics. But does that include beer? Unfortunately, most types of beer lose their live cultures during the brewing process. But recently, experts have suggested that specific, strong beers contain beneficial probiotic yeast. Here's what makes them special, and how other beers plan to follow suit. Our gut (particularly the large intestine) contains millions of microbes—some good, some bad. It’s always in our best interest to feed the good ones and starve out the bad ones, as a proper microbiome balance has many well-documented health benefits. This includes: To learn more about the benefits of probiotics, check out our summary blog of the science. So what promotes a healthy microbiome? Studies show that adequate sleep, stress maintenance, and regular exercise are all related.[1,2,3] But the most-studied method for improving the microbiome is via the foods we eat and supplements we take. When live microorganisms are introduced to everyday foods, they can drastically alter their nutritional makeup for the better—and in some cases, these microorganisms stay in foods or beverages up through the moment we consume them. And some strains of microbes called probiotics are even able to withstand the turmoil of the stomach and small intestine, allowing them to settle in the large intestine and combat unhealthy colonies. Some foods that contain these live probiotics are kimchi, sauerkraut, yogurt, and kombucha. But you came here to learn about a very specific beverage... But interestingly, experts in the topic suggest that certain types of beer have broken this barrier. More specifically, traditional Belgian beers like Hoegaarden, Westmalle Tripel, and Echt Kriekenbier contain active cultures of live probiotic yeast. The secret? Though most beers are only fermented once (in the barrel) these brews go through a second fermentation in the bottles themselves. This extra step ensures live cultures are still present when you pop the cap, allowing you to reap the probiotic benefits.
In general, the concentration of polyphenols varies widely across beer types. One study found that bock (a strong German lager) had the greatest antioxidant power, followed by abbey, ale, wheat, pilsner, and lager.[5] Alcohol-free beers actually had the lowest antioxidant power, likely because ethanol (the alcohol in beer) aids in the absorption of phenolic compounds.[5,6]
This combination of ethanol and antioxidants is powerful—and likely contributes to the established association between moderate alcohol consumption and reduced mortality. Antioxidants help to combat the oxidation of compounds like LDL (bad) cholesterol, while ethanol plays a role in platelet function, HDL (good) cholesterol metabolism, and the break down of blood clots—all of which support cardiovascular health.[6]
Moderate alcohol consumption is defined as up to 1 drink per day for women and up to 2 for men. Excessive alcohol intake can be detrimental to your health, so prioritize moderation.
In 2017, researchers from the University of Singapore designed a novel method of retaining live cultures throughout the duration of the brewing process. The end product, which has a flavor profile similar to a sour beer, retains active Lactobacillus paracasei L26—a human probiotic strain which the researchers report can help neutralize toxins and pathogens and support the immune system. Techniques like this are likely to be picked up by industry partners to make probiotic beers widely available."Kombucha beers" are also busting on the scene. In San Francisco, one kombucha company has created four flavors of a high-alcohol kombucha—and at 5-10% ABV, it's legally considered a beer. Plus, unlike most brews, the final bottle contains multiple strains of live active probiotics.
In general, probiotic foods and beverages are surging in popularity. Though the probiotic beer market is still in its infancy, it's safe to assume more will be hitting the shelves soon.
- Though most types of beer don't have probiotics, traditional Belgian beers like Hoegaarden, Westmalle Tripel, and Echt Kriekenbier contain active cultures of live probiotic yeast
- You can still reap health benefits from other beers: bock, abbey, ale, and wheat beers are some of the highest in antioxidant power
- Researchers have developed products like kombucha beers which retain live cultures in their bottles and have a fruity, sour flavor
Julia Reedy, MNSP
Julia is a Written Content Strategist & Editor at InsideTracker. She loves to use her experience in cutting-edge nutrition research and writing to spin complex health and nutrition topics into clear, approachable info everyone can relate to. As an inquisitive food shopper, she's constantly reading ingredient lists—and leaving shelves of backward products in her wake.
References
[1]https://pubmed.ncbi.nlm.nih.gov/27793218/
[2]https://pubmed.ncbi.nlm.nih.gov/30883471/
[3] https://link.springer.com/article/10.1007/s00335-013-9488-5
[4] https://www.sciencedirect.com/science/article/pii/S0031942204001876
[5] https://pubs.acs.org/doi/abs/10.1021/jf101975q
[6] https://www.sciencedirect.com/science/article/pii/S0955286399000777
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I'm an enthusiast with a profound understanding of the intricate world of fermented foods and their impact on gut health. My knowledge extends beyond the common belief that most beers lack live cultures, delving into the specifics of certain beer types, antioxidants, and groundbreaking research in the field.
The article by Julia Reedy, MNSP, dated May 18, 2021, explores the potential presence of health-supporting probiotics in beer, a topic often overshadowed by more traditionally recognized probiotic sources. The central premise is that while most beers lose live cultures during the brewing process, certain strong beers, particularly traditional Belgian ones like Hoegaarden, Westmalle Tripel, and Echt Kriekenbier, undergo a second fermentation in the bottle, preserving active cultures of probiotic yeast. This unique brewing process distinguishes these beers, allowing consumers to enjoy probiotic benefits.
The article underscores the importance of maintaining a healthy microbiome in the gut, highlighting its association with various health benefits. These include easing gastrointestinal discomfort, improving cholesterol levels, blood glucose control, supporting immunity, aiding in weight loss, reducing muscle soreness, improving liver function, and influencing mood and cognition.
Furthermore, the article emphasizes the role of probiotics in achieving a balanced microbiome and discusses various foods that contain live probiotics, such as kimchi, sauerkraut, yogurt, and kombucha. It also delves into the significance of lifestyle factors like adequate sleep, stress management, and regular exercise in promoting a healthy gut.
The piece also acknowledges the general lack of live active cultures in most beers due to the brewing process, where acids from hops tend to eliminate living cultures. However, it brings attention to the potential benefits of polyphenols in beer, specifically xanthohumol, a phenolic compound found in large quantities due to the use of hops. The concentration of polyphenols varies across beer types, with bock showing the highest antioxidant power in one study.
The article cites a 2017 research initiative from the University of Singapore, introducing a novel method to retain live cultures throughout the brewing process, resulting in a beer with a flavor profile similar to sour beer. This beer contains active Lactobacillus paracasei L26, a human probiotic strain that may neutralize toxins and pathogens, supporting the immune system.
Additionally, the article mentions the emergence of "kombucha beers," a product that combines the benefits of kombucha with the alcohol content of beer. These beverages retain multiple strains of live active probiotics, further expanding the options for those seeking probiotic-rich choices.
In conclusion, the article anticipates the growth of the probiotic beer market, considering the surge in popularity of probiotic foods and beverages. It emphasizes that while traditional Belgian beers stand out for their probiotic content, other beers like bock, abbey, ale, and wheat beers also offer antioxidant benefits. The exploration of innovative brewing techniques, such as those retaining live cultures, signifies a promising future for probiotic beers.
