1

Beer,
the natural
choice?
WHOLESOME
BEER
PULL-OUT
GUIDE
from the
Beer
Academy
4
Recent headlines would have us believe that red
wine drinkers enjoy good health, while those
who choose beer are at risk of exactly the opposite.
However a closer look at the nutritional content
of beer tells a very different story. Beer, when drunk
in moderation is one of the healthiest alcoholic
drinks around, known down the ages
as liquid bread.
Beer is sometimes thought of as an unhealthy
drink, explains Dr George Philliskirk, a biochemist
and founder member of the Beer Academy. But,
as scientists learn more about the properties of
beer, it is clear that hidden away in this seemingly
understated, thirst quenching drink is an
abundance of health giving properties.

In many parts of the world it is often safer to
drink beer, which is hostile to harmful bacteria,
than water. In medieval times, in areas where the
water supply was contaminated with diseases
such as dysentery and typhoid, children drank
a specially brewed small beer which prevented
illness and gave them much needed year round
nutrition.
Even today, drinks with a high alcohol content
such as wine and spirits are not the best choice to
maintain hydration, as they increase the amount
of water the body loses. However, because normal
strength beers and ciders are much lower in
alcohol, drinking them helps maintain balanced
hydration
(1)
.
Beer contains vitamins which can help you to
maintain a well-balanced healthy diet, bre to
keep you regular, readily absorbed antioxidants
(2)
which may protect you against heart disease and
some cancers; and minerals such as silicon
(3)
which
may lower your risk of osteoporosis
(4)
. It is low in
sodium (salt) and high in potassium, a mineral
that helps to control the balance of uids in the
body and possibly contribute to controlling
blood pressure
(4a)
.
Like wine and spirits, beer also contains
ethanol alcohol which when taken in small
amounts is thought to be a protective factor for
Beer thenutritional
superdrink?
10%
still wrongly think
that beer contains
fat. Beer contains
zero fat and zero
cholesterol
ee B

r e the
i d
e i r t u n
kk?
l a n o i t i l
w s e n i l d a e h t n e c e R
o j nnj e s r e k n i r d e n i w
eer ar ose b who cho
er a closer lo v e w o H
sup sup
d e r t a h t e v e i l e b s u e v a h d l u o w
e s o h t e l i h w , h t l a e h d o o g y o
. e osit tly the opp xac isk of e t r e a ar
t en t on itional c t the nutr ok a o
ink dr er p
ld it is or ts of the w y par In man
o which is hostile t ,, eerr, ink b dr
al times v In medie .. er t a than w
e t tamina on as c er supply w t a w
nkk?
o er t en saffer t t s offt
ia, er t mful bac har
e the eas wher in ar ,,
ed with diseases
y r e v a s l l e t r e e b f o
tion is one of the healthiest alc a der in mo
o n k , d n u o r a s k n i r d
. ead liquid br as
eer is sometime B
r xplains D e ink, dr
ounder mem and ffounder memb
k n u r d n e h w , r, e e B . y r o t s t n e r e f fff i d y
oholic ne of the healthiest alc
s e g a e h t n w o d n w o
y t of as an unhealth es though
chemist a bio k, ir hillisk ge P eor r G
, ut B .. y adem c eer A er of the B mb
yphoid y and t er t sen y such as d
ee b small ed ew ecially br a sp
e themmuch n v illness and ga
ition. nutr
inks with a high alc dr ,, yy, da o en t v E
e no its ar such as wine and spir
y in as the tion, a dr y tain h main
ank en dr childr ,, d
ed t en v e r which pr
ound ear r eeded y
t en t on ohol c h alc
o e t est choic ot the b
t ease the amoun ncr
n tists lear as scien
it is clear tha ,, eerr, b
thirs ,, ed t understa
e of hea abundanc
ties of er op out the pr e ab mor
y in this seemingly a w t hidden a a
ink is an st quenching dr
. ties er op alth giving pr
e w o H .. y loses d o er the b t a of w
e eers and ciders ar ength b str
ing themhelps m ink dr ohol, alc
tion a dr y h
(1)
.
tains vitamins which c on eer c B
ed heal ell-balanc tain a w main
eadily abso r egular ou r eep y k
mal ause nor ec b ,, er, v e
er in w much lo
ed tain balanc main
o ou t an help y c
o e t br , y diet lth
ts xidan tio ed an orb
(2)
t b
1
still wr
tha
B .. t fa
tains
10%
ongly think wr
on eer c b
tains on eer c B
d t f
eadily abso r ,, egular r, ou r eep y k
ou against hear t y ec ot y pr which ma
als su and miner ers;; anc some c
o eop isk of ost our r er y w y lo ma
ota dium(salt) and high in p so
ol the balan tr on o c t helps t tha
e ibut tr on ossibly c y and p d o b
e essur d pr o blo
(4a)
.
ts xidan tio ed an orb
t disease and st hear
on uch as silic
(3)
which
osis or
(4)
win t is lo I ..
al a miner assium,,
e of uids in the nc
olling tr on o c t
44
o r e z
cholest
o r e z d n a t a ffa
o er holest l
eer also b ,, its e wine and spir Lik
ohol which when tak ethanol alc
e a pr o b t t ts is though amoun
tains on o c
en in small en tak
or or ffor t e fac tiv ec ot
2
2
a whole range of health issues. These include
atherosclerosis
(5)
, an inammatory disease
of the blood vessel walls, strokes, Type II
Diabetes
(6)
, gallstones
(7)
, Parkinsons Disease
(8)
,
and dementia
(9)
. In addition it has been found
to raise the amount of good HDL (High Density
Lipoprotein) cholesterol in the blood
(10)
which is
associated with a lowering of the risk of coronary
heart disease.
Lets examine the vitamins in beer. Beer is mostly
made from barley. When malted, barley is a
very rich source of B group vitamins including
nicacin, riboavin(B2), pyridoxine (B6), folate(B9)
and cobalamin (B12). It is these vitamins which,
research is suggesting, are providing the protection
against cardiovascular disease, especially when
compared to red wine and spirits
(11)
.
That translates into an awful lot of goodness.
According to the US Department of Agriculture,
a half pint of beer contains on average 7% of
daily folate requirement for an adult and 9%
of the required vitamin B2 intake.
The hops, the plant which gives the beer its bitter
taste, are brimming with healthy potential. And
because beer is virtually the only nutritional source
of hops, then it gets the exclusive on the benets!
If malt is the soul of the beer then hops are the
spice,says Professor Charles Bamforth Professor
of Brewing Sciences at the University of California.
The hop is an ancient plant, said to aid digestion,
ease constipation, overcome premature ejaculation
and soothe anxieties.
Now new research is uncovering the science
behind these legends. It appears that the
avanoids in hops may help to reduce the risk of
cancer
(12a & b)
, diabetes
(13)
, obesity
(14)
and improve
levels of good cholesterol
(15)
.
It is important to remember that in almost all
instances the research showed a correlation
between benets and a safe amount of alcohol.
That is, if you drink within sensible drinking
guidelines, then you reap the rewards of all
that beer contains. But over that amount and
benets start to decline and the risks increase.
And remember for some people the only safe
option is to avoid alcohol altogether for
instance children, pregnant women and drivers.
Beer may just qualify
as a superfood but
only when enjoyed in
moderation
5
over34%
of British men
incorrectly believe
that beer has more
calories than other
alcoholic drinks
r ve oove 3
f B
34%
i i h
v a n o s n i a t n o c r e e b f o t n i p f l a h a
or an adult and 9% t ffor an adult and 9% emen equir e r t ola daily ffola
e tak ed vitamin B2 in equir of the r
f o % 7 e g a r e v
dult and 9%
. e
ee
of Br
i rrrec rec or or inc inc
e t b tha
ies than other alor c
oholic dr alc
ee
itish men r
lievvve ve elie elie ev ev tly b tly b tly b ec ec
e eer has morre
es than other
inks holic dr
s e v i g h c i h w t n a l p e h t , s p o h e h T
y imming with health e br ar ,, e tast
tually the only nutr eer is vir ause b ec b
clusiv x then it gets the e ,, of hops
e h t r e e b e h t f o l u o s e h t s i t l a m f I
m a B s e l r a h C r o s s e ffe o r P s y a s , e c i p s
i t the U i S i f B
r e t t i b s t i r e e b e h t
nd A tial. . en ot p
e c itional sour y nutr
enets! e on the b v
e h t e r a s p o h n e
r o s s e ffe o r P h t r o ffo m
i lif f C it
ange of he a whole r
osis oscler ther a
(5)
an ,,
essel w d v o of the blo
es et iab D
(6)
on gallst ,,
tia and demen
(9)
In a ..
t aise the amoun o r t
ein) cholest ot opr Lip
hese include T . ealth issues
y disease or t n inamma
e II yp TTyp , es ok str , alls w
nes
(7)
isease s D inson k ar P ,
(8)
,
ound een f found addition it has b
y ensit HDL (High D d o go g t of
d o ol in the blo er t
(10)
which is
e niv t the U es a ewing Scienc r of B
said t ,, t t plan he hop is an ancien T
e r p e m o c r e v o , n o i t a p i t s n o c e s a e
. othe anxieties and so
g n i r e v o c n u s i h c r a e s e r w e n w o N
s r a e p p a t I . s d n e g e l e s e h t d n i h e b
e o r y help t anoids in hops ma v a
nia. or aliffor y of C ersit
o aid digestion, d t
n o i t a l u c a j eej e r u t a m e
e c n e i c s e h t
e h t t a h t s
isk of e the r educ
p p
ed with a lo t cia asso
. t disease hear
t i v e h t e n i m a x e s s t e L
W . y le om bar made fr
B f o e c r u o s h c i r y r e v
B ( n i v a o b i r , n i c a c i n
obalamin (B12). and c
y onar or isk of c ing of the r er w
y l t s o m s i r e e B . r e e b n i s n i m a t
y is a le bar ,, ed hen malt W
g n i d u l c n i s n i m a t i v p u o r g B
) 9 B ( e t a l o ffo , ) 6 B ( e n i x o d i r y p , ) 2
t is these vitamins which, I )
er anc c
(12a & b)
es et diab ,,
(13)
esit ob ,,
ol er d cholest o els of go v le
(15)
.
h t r e b m e m e r o t t n a t r o p m i s i t I
d e w o h s h c r a e s e r e h t s e c n a t s n i
e amoun enets and a saffe amoun een b w et b
s n e s n i h t i w k n i r d u o y f i , s i t a h T
eap the r ou r then y ,, guidelines
y t
(14)
e v o r p m i d n a
l l a t s o m l a n i t a h
n o i t a l e r r o c a d
ohol. t of alc moun
g n ki n i r d e l b i s
ds of all ar w e r
obalamin (B12). and c
suggesting is ch esear r
ascular disease v dio ar against c
ed wine and spir o r ed t ompar c
o a t es in t ansla t tr ha T
o the US D ding t or cc A
t is these vitamins which, I )..
tion ec ot pr the viding o pr e ar , ng
ecially when esp ,, lar disease
its ne and spir
(11)
.
. dness o wful lot of go an a
, e icultur gr t of A tmen epar D
p y ,, g
h t r e v o t u B . s n i a t n o c r e e b t a h t
o decline and the r t t enets star b
l p o e p e m o s r o f r e b m e m e r d n A
g o t l a l o h o c l a d i o v a o t s i n o i t p o
o t w egnan pr en,, e childr instanc
d n a t n u o m a t a h
. ease isks incr he r
e ffe a s y l n o e h t e l
r o ffo r e h t e g
. ers iv omen and dr
o
yjust qualify eer maay just qualify B
o ffo er as a sup
n e n e h w y l n o
d
st qualify
dbut o o
n i d e yye ooy j nnj
i t a rra e d o m n o i t
55 3
6
Of all the health myths surrounding beer,
none is more enduring than that of the
link between beer consumption and the
beer belly.
Ive lost count of the number of times that
people have told me that beer makes you
fat, says Dr George Philliskirk, biochemist and
founder member of the Beer Academy. And
when I tell them it simply isnt true they are
usually amazed.
In fact, if you compare other alcoholic drinks by
volume, beer has a relatively low caloric value
(see table Calorie comparison). In addition, beer
contains absolutely no fat or cholesterol, very few
sugars and is low in carbohydrates.
A quick look at the ingredients and processes
that go into beer will conrm the logic of the
Doctors words. Beer is around 95% water.
The major ingredients are barley and hops,
If consumed in
moderation and alongside a
healthy lifestyle, beer will not
cause you to get fat. Blaming
the beer belly on the beer is
actually nonsense
Only 94
calories
Deating theweight issue
G
I (Glycaemic Index)
&
G
L
(Glycaemic Loading)
The Glycaemic Index (GI) and Glycaemic Load (GL) rank foods according to howmuch they raise blood
sugar levels after consumption. LowGI and GL levels
are thought to be benefcial in terms of encouraging
weight loss and staying healthy whereas high GI and
GL values tend to be associated with obesity and the
accompanying health problems. GI compares foods
on the basis of equal amounts of carbohydrates whereas GL takes into account the quantity of food
taken at each serving a much better indicator of dietary impact. Although beer in analytical terms has a relatively high GI, given the relative serving volume of the beer, it has a lowGlycaemic Load (about 6) compared with, say, standard servings of regular cola at 17, apple juice at 11.6 or an energy drink at about 40
(6)
.
e d o m
h t l a e h
i d e m u s n o c f I
o l a d n a n o i t a r e
e e b , e l y t s e ffe i l y h
n i
a e d i s g n
t o n l l i w r e
D
h t l a e h
e s u a c
the b
a
ting
e e b , e l y t s e ffe i l y h
. t a f t e g o t u o y
elly on the b eer b
tually nonsense ac
the
t o n l l i w r e
g n i m a l B
eer is e b
nse
t i h i ea D ting a g e e wweigh the t eigh weigh issue
f all the health m O
e end none is mor
eer een b w et link b
. elly eer b b
, eer, ounding b r yths sur m
t of the ing than tha ur
onsumption and the r c
t of oun e lost c v I
old m e t v eople ha p
g eor r G s D y , sa t fa
er ounder memb ffounder memb
ell themit when I t
. ed usually amaz
t er of times tha the numb
ou es y eer mak t b me tha
chemist and bio k,, ir hillisk ge P
nd A . y adem c eer A of the B
e y ar ue the t tr t simply isn
om ou c if y , t In fac
eer has b ,, olume v
ie alor (see table C
e tains absolut on c
w sugars and is lo
t the ok a A quick lo
eer w o b t t go in tha
y inks b oholic dr e other alc mpar
alue ic v alor wc ely lo tiv ela a r
eer b In addition, ison). . ompar c
ew y f few er v ol,, er t or cholest ely no fa
. es t a dr y oh arb in c
esses c o ts and pr edien e ingr
gic of the mthe lo onr will c
66
eer w o b t t go in tha
B .. ds or s w or t c o D
edi he major ingr T
gic of the mthe lo onr will c
. er t a ound 95%w eer is ar
, y and hops le e bar ts ar en
4
7
both plant materials, which contain virtually
no fat at all.
During the beer-making process, the natural
sugar from the barley is converted almost
entirely into alcohol with very little free sugar
left in the end product. Likewise, much of the
plant carbohydrate that cannot be broken down
by the yeast comes from the barley cell wall
and ends up forming a wholesome dietary bre
content in beer.
A half pint glass of beer will contain about
5.7g of total carbohydrates. Of those, just 2.5g
will be free sugar and the rest dietary bre. A
standard (175ml) glass of wine contains 5.9g of
carbohydrate but 5.6g of that will be free sugars
and wine has no dietary bre at all
(3)
. In common
with other drinks, the calorie content in beer
mainly comes from the ethanol the pure alcohol
in the drink. As beer is relatively low in alcohol
compared to other alcoholic drinks it therefore
stands to reason that it will be relatively low
in calories.
In fact when you take a good look at the
nutritional facts, it is hard to work out just why
beer is linked with excessive weight gain. The
research shows that the beer belly has nothing
to do with beer drinkers choice of drink and
everything to do with their lifestyle!
Numerous studies have shown time and again
that it is not the beer that causes the weight gain,
it is the lifestyle associated with beer drinkers.
One very large study, for example, carried out
in 2003 and reported in the European Journal of
Clinical Nutrition
(4)
set out to determine whether
beer intake was associated with increased BMI
(Body Mass Index) or waist hip ratio (WHR). The
study concluded that this was unlikely and even
pointed to the evidence that showed moderate
beer consumption in women to be linked to
lower BMI than those who drank no beer.
O
Calorie comparison
(1 & 2)
1/2 pint of 3.8% bitter 85 calories
1/2 pint of 4% lager 94 calories
Medium sized glass of red wine (175ml) 119 calories
Half pint of orange juice 128 calories
Medium sized glass of white wine (175ml) 131 calories
34.5g packet of ready salted crisps 183 calories
275ml bottle of 5% alcopop 179 calories
100g bar of milk chocolate 525 calories
100g salted peanuts 601 calories
Beating
The Bloat
None of us enjoys the feeling
of a full and bloated stomach,
especially not on a night out
when we could be wearing our
tightest ftting clothes. Indeed,
one of the most common
complaints about beer drinking,
especially fromwomen, is that
it can make you feel and look
bloated after just a fewglasses.
As always with beer, there is a
scientifc explanation for this
phenomena and an equally
scientifc solution.
The bloat factor is directly
related to the volume that you
drink and the amount of CO2,
the carbonation level in the drink
explains Dr Philliskirk.
Carbonation makes drinks more
refreshing but can cause you to
feel bloated. The nature of CO2
also means that when it is served
cold and then suddenly warmed
up, it reacts with the heat to
release the gas. This is exactly
what happens when a very cold
drink hits a warmstomach, which
is why you feel bloated.
The carbonation in beer is quite
lowcompared to Champagne or
fzzy soft drinks (Table: Typical
Carbonation Levels in Drinks)
which will typically have about
twice the CO2 of a beer.
Its probably not the level of fzz
thats the problemfor beer but
the volume drunk.
Try drinking fromsmaller glasses.
Many leading restaurants are now
serving their beers in champagne
futes, wine glasses or even
brandy balloons. Not only stylish,
but a great way to avoid feeling
too full to eat.
Also there are some beers
that are lower in carbonation.
Traditional cask beers are
naturally lowin CO2. And
recently some lagers have been
deliberately brewed with less
carbonation to allowyou to
drink the beer with food without
feeling full.
Typical Carbonation
Levels in Drinks
Volumes of CO2
Champagne 4.5 5.0
Carbonated Soft Drinks 3.5-4.0
Lager 2.0 2.7
Ale 1.2-1.8
er
t of 4%lager
ed glass of
t of 3.8%bitt 1/2 pin
1/2 pin
ediumsiz M ed wine (175ml)
ompa ie c alor C
r
ison ar
(1 & 2)
alor 85 c
alor 94 c
alor 119 c
ies
ies
ies
ange juic
ed glass of
y s
alc
o
eanuts
t of or Half pin
g ediumsiz M
ead et of r 34.5g pack
ottle of 5% 275ml b
c 100g bar of milk cho
ed p 100g salt
e
e wine (175ml)
isps

e
c
whit
ed cr salt
opp opp c
t ola
alor 128 c
alor 131 c
alor 183 c
alor 179 c
alor 525 c
alor 601 c
ies
ies
ies
ies
ies
ies p gg p
arb al C ypic TTypic
r els in D v e L
hampagne C
r t D of ed S t ona arb C
tion ona b
inks r
O olumes of C V 2
4.5 5.0
3.5-4.0 inks r
w ,, ials er t t ma oth plan b
t all. t a no fa
in eer-mak ing the b ur D
ager L
le A
tually tain vir on which c
al tur the na ,, ess c o ng pr
sta
in
In
2.0 2.7
1.2-1.8
t ela e r t it will b eason tha o r ands t
. ies alor c
ok a d lo o e a go ou tak t when y fac
w ely lo tiv
t the a
y i le omthe bar sugar fr
ohol wi o alc t ely in tir en
t duc o t in the end pr lefft in the end pr
e tha t a dr y oh arb t c plan
om omes fr east c y the y b
ming a or and ends up f
. eer t in b en t on c
ed almost t er v on s c
ee sugar y little fr er th v
much of the ,, ewise Lik ..
wn en do ok e br annot b t c a
all ell w y c le mthe bar
e y br wholesome dietar
nu
e b
e r
o t
v e
u N
th
k o or o w d t it is har ,, ts itional fac utr
eigh e w essiv c x ed with e eer is link
elly eer b t the b s tha w ch sho esear
e of d choic ers ink eer dr o do with b
yle est o do with their lif fest ything t er v
wn time e sho v ous studies ha umer
auses th t c eer tha t it is not the b ha
y out just wh
he T t gain.
has nothing
ink and dr
e!
e and again
eigh he w t gain,
ee t glass of b A half pin
dr y oh arb otal c 5.7g of t
ee sugar and t e fr will b
d (175ml) glass standar
e but 5.6g t a dr y oh arb c
and wine has no dietar
the c , inks with other dr
omthe omes fr mainly c
out tain ab on r will c
just 2.5g ,, f those O .. es t a
A .. e y br est dietar he r
tains 5.9g of on of wine c
ee sugars e fr t will b of tha
t all e a y br
(3)
ommon In c ..
eer t in b en t on ie c alor c
ohol e alc e ethanol the pur
it
On
in
l C
e b
(B
stu
o p
ee ed with b t cia yle asso est is the lif
, xample or e ffor e , yy, ge stud y lar er ne v
e op ur ed in the E t or ep 2003 and r
ition utr al N inic
(4)
m er o det set out t
ed with incr t cia as asso e w tak eer in
tio a aist hip r x) or w ass Inde y M d o
as unlik t this w oncluded tha y c ud
e w t sho e tha videnc o the e ed t t oin
. ers ink er dr
ied out r ar c
nal of our ean J
mine whether
eased BMI cr
he T WHR). o (
en v ely and e k
e t a der ed mo omthe omes fr mainly c
eer is s b A ink. . in the dr
o o other alc ed t ompar c
ohol e alc e ethanol the pur
ohol win alc ely lo tiv ela r
e or ef inks it ther oholic dr
o p
e b
lo
e w t sho e tha videnc o the e ed t t oin
e o b omen t onsumption in w eer c
ank no er BMI than those who dr w
e t a der ed mo
o ed t link
. eer o b
77 5
6
7
10
Over the last few years millions of pounds and
several times as many words have been spent
making everyone aware of units and urging us all
to drink within the Governments daily guidelines.
But what do units actually mean?
Some people may know that one unit of alcohol
is exactly 10ml of pure alcohol (equivalent to 8
gms by weight). Many more know that the UK
Governments sensible drinking guidelines say
that we should not regularly drink more than
three or four units per day if you are a man and
two to three units per day if you are a woman
(2)
.
But do people know how many units there are
in a typical serving of their favourite drinks? The
evidence suggests many still do not.
Units are not always easy to understand in
everyday life. Many wines now have an alcohol
content of 13 or 14% (by volume), and glass sizes
range from 125ml to 250ml making it complicated
to keep track of your drinking. So a single glass of
wine can easily contain 3.5 units of alcohol.
With spirits, which like wine are predominately
consumed at home, self-pouring can lead to a
higher number of units being consumed than
realised. Whilst a single measure (25ml) of a
Understanding units
4
Units in typical servings of alcoholic drinks
(3)
BEER Half pint Pint
4% 1.1 2.3
5% 1.4 2.9
WINE 12% 14%
Small 125ml 1.5 1.8
Medium 175ml 2.1 2.5
Large 250ml 3 3.5
SPIRITS (40%)
Single small pub measure (25ml) 1
35ml measure 1.4
Double 2
TYPICAL HOME POURED MEASURES
(4)
57ml 2.3
?
Average Strength
(1)
Beer 4.2%
Alcopops 5%
Cider 5%
Wine 12.6%
Spirit 37.5 40%
nderstanding U derstanding nding s tts i n u
e v A ength tr age S r
(1)
??
ewy er the last ffew y v O
l ti
eer
ops
ider
ine
it
B
op lc A
C
W
pir S
ounds and ears millions of p y
b d h
4.2%
5%
5%
12.6%
37.5 40%
al times as m er v se
one y er v ing e mak
ink within the o dr t
t do unit But wha
y eople ma ome p S
tly 10ml of xac is e
M t).. eigh y w gms b
t en een sp e b v ds ha or y w man
ging us all e of units and ur ar w a
. s daily guidelines t nmen er v o e G
tually mean? ts ac
ohol t one unit of alc wtha no y k
o 8 t t alen ohol (equiv e alc pur
t the UK wtha no e k y mor an M
4%
ypi nits in t U
BEER
1 1
oholic dr vings of alc al ser ic
t Half pin
2 3
inks dr
(3)
t in P
s sen t nmen er v o G
e should no t w tha
our units ee or ffour units p thr
ee units o thr o t w t
no eople k ut do p B
ving al ser ypic in a t
e suggest videnc e
y ing guidelines sa ink nsible dr
e than ink mor ly dr egular ot r
e a man and ou ar y if y er da s p
oman e a w ou ar y if y er da s p
(2)
.
e e ar y units ther wman who o
he T inks? e dr it our v g of their fa
y still do not. s man
4%
5%
mall 125ml
edium175ml
ge 250ml
INE W
S
M
Lar
1.1
1.4
1.5
2.1
3
12%
2.3
2.9
1.8
2.5
3.5
14%
a e not alw nits ar U
an M .. e y lif da y er v e
t of 13 or 1 en t on c
om125ml ange fr r
o ack of y eep tr o k t
o an easily c wine c
hi h it ith i W
o understand in s easy t y a
ohol e an alc v wha y wines no n
es and glass siz olume), , y v 4%(b
ed t a omplic ing it c o 250ml mak l t
o a single glass of S .. ing ink our dr
ohol. tain 3.5 units of alc on
l t d i i h lik
e (25
e
ouble
(40%) S PIRIT S
ingle small pub measur S
35ml measur
D
MEA POURED HOME AL YPIC T
1
1.4
2
5ml)
ASURES
(4)
10 10
which ,, its ith spir W
t hom onsumed a c
er of higher numb
hilst a s W . ealised r
ely t edomina e pr e wine ar h lik
o a an lead t ing c our self-p ,, me
onsumed than eing c f units b
e (25ml) of a single measur
57ml
MEA POURED HOME AL YPIC T
2.3
ASURES
(4)
8
11
40%spirit equates to around 1 unit of alcohol,
a recent BBC study found that most people
considerably over-estimated what a single
measure was when asked to pour
this themselves.
For beer it is generally easier. Beer is primarily
sold in single-serve containers and over 90%
of the beer sold in cans and bottles is now
labelled to show the exact number of units in the
container. Even in the pub, tracking units is not
much more difcult because the strength and
serving size for beer are more consistent. Beer
is primarily sold in pint or half pint glasses and
has alcohol content in the range 3.5% to 5.5%
alcohol. As a rule of thumb, a pint in a pub will
normally contain between 2-3 units of alcohol.
Jonathan Neame, Chief Executive of Kent Brewer
Shepherd Neame says The average strength
of beer is just under 4.2% making beer the UKs
lowest alcohol drinks category. Beer is one of the
few alcoholic drinks where you can reduce the
alcohol content and still produce an enjoyable
drink with good avours and complexity. In
recent years, brewers both large and small, have
been creating lower alcohol beers to satisfy the
growing consumer demand for beers avour and
refreshment without wanting to consume large
amounts of alcohol.
Beer is one of the few
alcoholic drinks were you can
reduce the alcohol content
and still produce an enjoyable
drink with good avours
and complexity
it 40% i h l d 1 it f l l i l f th b A h l i b ill o a es t t it equa 40%spir
ou y f t BBC stud en ec a r
er-estim v ably o onsider c
as when ask e w measur
. es this themselv
ally eer it is gener or b F
on e c v sold in single-ser
ohol, ound 1 unit of alc r
eople t most p nd tha
t a single ed wha t ma
our o p ed t k
ily imar eer is pr B .. easier
er 90% v tainers and o n
alc
no
o J
h S
of
lo
e ffew alc
t a pin ,, ule of thumb s a r A ohol. . c
een 2-3 units of alc w et tain b on mally c or
e o ecutiv hief Ex C ,, eame than N ona
ag er v he a T s y eame sa d N hepher
ing b eer is just under 4.2% mak f b
e B .. y egor t a inks c ohol dr est alc w
an ou c e y inks wher oholic dr walc
in a pub will
ts
of
e
e b
er
n
ans eer sold in c of the b
x wthe e o sho elled t lab
en in the v E .. tainer on c
e e difcult b much mor
eer ar or b e f ving siz ser
t ily sold in pin imar is pr
t in en t on ohol c has alc
w ottles is no s and b
er of units in the t numb xac
ing units is not ack tr ,, pub
ength and ause the str ec
eer B t. . en onsist e c e mor r
t glasses and t or half pin
o 5.5% ange 3.5%t the r
alc
dr
e r
e b
gr
e r
am
e a duc o t and still pr en t on ohol c c
omp ours and c v d a o ink with go r
ge an oth lar ers b ew br ,, ears t y en ec
eers ohol b er alc w ting lo ea een cr
e or b onsumer demand f wing c o r
o o c ting t an t without w eshmen efr
ohol. ts of alc moun
an
pl
nd
o t
e
on
eer is one of the f B
inks w oholic dr alc
ethe alc educ re
duc o and still pr ro
w eew of the f fe
an ou c ey you c erre y swwer
t en t on ohol c c
able yyable ean enjo oy c
ink with go dr
omple and c
ours vvours aav d o o
y xitty mpleexit
11 11 9
12
From the earliest recorded use of alcohol by
Neolithic man right up to the present day, across
every culture and continent, there has been one
constant behavioural rule in place. In every society
and in every era, beer (or its cultural equivalent)
has been always drunk as part of a community
activity with solitary drinking seen as taboo
(1)
.
Our societal attitudes to drinking is one of the few
things that have not changed over time,says
Dr Peter March, a chartered psychologist and
director of Social Issues Research Centre based in
Oxford, who has edited a report on the cultural
aspects of alcohol use. Even back in Egyptian times
there were rules and regulations designating when
and where people drank alcohol.
Sometimes the drinking was ceremonial,
sometimes celebratory or even quasi-religious.
But it was always done in a group and therefore
subject to group imposed restraints.
Community spirit
There is evidence that even ancient societies had a
specic designated place for communal drinking
a place that today we would call the pub.
The pub is not about just drinking alcohol
although of course that is generally what we
do when we go to the pub, says Dr Marsh.
A good pub is a place where you can go
in as a stranger and come out knowing
something or someone local. A pub is
about networking, nding out who is the
best plumber and on the most basic level
providing human company for the lonely.
All the research points to the conclusion that
drinking as part of a group is far better for your
emotional wellbeing than drinking alone. It also
adds to the welfare of the community as a whole.
Alcohol is the facilitator of all these things but
drinking as part of a group provides a far greater
function than just the imbibing of beer.
Agood pub is a place
where you can go in
as a stranger and come
out knowing something or
someone local
liest r om the ear r F
ommunit CCommunit
y ohol b ded use of alc or ec
mmunity nitty i p s t i r
liest r om the ear r F
h g i r n a m c i h t i l o e N
d n a e r u t l u c y r e v e
viour eha t b onstan c
b , a r e y r e v e n i d n a
s d y a een alw has b
y with solitar tivit ac
y ohol b ded use of alc or ec
s s o r c a , yy, a d t n e s e r p e h t o t p u t h
e n o n e e b s a h e r e h t , t n e n i t n o c
y ciet y so er v In e .. e ule in plac al r ur
) t n e l a v i u q e l a r u t l u c s t i r o ( r e e b
y ommunit t of a c unk as par dr
o o ing seen as tab ink y dr r
(1)
.
ttitudes t cietal a Our so
n e v a h t a h t s g n i h t
c a , h c r a M r e t e P r D
s I l a i c o S f o r o t c e r i d
who has edit ,, d or xffor O
ohol alc of ts ec asp
n a s e l u r e r e w e r e h t
eople dr e p and wher
ew ing is one of the ffew ink o dr udes t
s y a s , e m i t r e v o d e g n a h c t o
d n a t s i g o l o h c y s p d e r e t r a h c
n i d e s a b e r t n e C h c r a e s e R s e u s s
al t on the cultur or ep ed a r edit
times yptian g E in back en v E . use
n e h w g n i t a n g i s e d s n o i t a l u g e r d n
ohol. ank alc e dr
ometimes the dr S
a elebr sometimes c
d s y a w l a s a w t i t u B
oup imp o gr t t subjec
emonial, er as c ing w ink r
. eligious en quasi-r v y or e or t a
e r o ffo e r e h t d n a p u o r g a n i e n o d
. ts ain estr osed r mp
a n e v e t a h t e c n e d i v e s i e r e h T a d a h s e i t e i c o s t n e i c n a
A
s a
i b u p d o o g A
c u o yyo e rre e h w
a r e g n a r t s a s
e c a l p a s
n i o g n a c
e m o c d n a
or c e ffor c ed plac t ecic designa sp
ould c e w y w da o t t e tha a plac
r d t s u j t u o b a t o n s i b u p e h T
t i ourse tha although of c
o the pub e go t do when w
c a l p a s i b u p d o o g A
c d n a r e g n a r t s a s a n i
ing ink ommunal dr c
. all the pub c
l o h o c l a g n i k n i
e t w ally wha is gener
arsh. r M s D y sa , e pub
o g n a c u o y e r e h w e
g n i w o n k t u o e m o
s a
out k
a r e g n a r t s a s
wing something or noowing something or t k
someone lo
e m o c d n a
mething or
al c lo
n o e m o s r o g n i h t e m o s
nding out who is the ,, ing k or w out net ab
er and on the most basic le est plumb b
ompan viding human c o pr
e h t o t s t n i o p h c r a e s e r e h t l l A
s i p u o r g a f o t r a p s a g n i k n i r d
r d n a h t g n i e b l l e w l a n o i t o m e
s i b u p A . l a c o l e n
ding out who is the
el v he most basic le
. or the lonely y ffor the lonely pan
t a h t n o i s u l c n o c e
r u o y r o ffo r e t t e b r a f
o s l a t I e n o l a g n i k n i
12 12
r d n a h t g n i e b l l e w l a n o i t o m e
ommunit e of the c elfar o the w adds t
l l a f o r o t a t i l i c a ffa e h t s i l o h o c l A
p p u o r g a f o t r a p s a g n i k n i r d
tion than just the imbibing of b func
o s l a t I . e n o l a g n i k n i
. y as a whole mmunit
t u b s g n i h t e s e h t
r e t a e r g r a f a s e d i v o r
. eer ng of b
10
13
SAFERTODRINK
INA GROUPTHANALONE
Today scientic research is indicating that there may be a very good
evolutionary reason for these restraints. That is, it is safer to drink in a
group than alone.
Psychologist Professor Dominic Abrams and his colleague Dr TimHopthrow
of Kent University studied the risk taking behaviour of around 250 students
half of whomhad drunk enough alcohol to take themjust to the drink driving
limit, half of whomwere given a placebo drink. Some were placed in groups,
others were left on their own and all were offered a monetary risk
(2)
.
We found that those who were drinking as part of a group were protected
fromthe negative effects of alcohol, explains Dr Hopthrow. They were less
likely to indulge in high risk behaviour than the solitary drinkers and actually
took the same level of risk as when they were sober.
On the other hand solitary drinkers took more risk than they did when they
were sober and higher risks than the group drinkers.
The group drinkers talked to each other, recognised the high risk takers and
discarded their opinions and overall seemed to followthe sensible common
denominator.
However it is not all good news.
It is important to point out that this effect was only evident when the group
had drunk moderately, says Dr Hopthrow. We believe that as alcohol
consumption increases then this protective mechanismbreaks down and
group behaviour deteriorates into competitiveness or even aggression.
Even back in Egyptian
times there were rules and
regulations designating
when and where people
drank alcohol
Beer makes
up over 60%
of drinks sales
in Britains
community
pubs
(1)
B
r e e B
v o p u
n i r d f o
n i s
s e kke a m r
% 0 6 r e v
s e l a s s k n
s n i a t i r
i
tions designa
ank alc drrank alc
when and wher
tions designa egula egula rr ting
ohol nk alc
eople ep dwher
ting ons designa ons designa
13 13
11
Crafted and brewed using natural, healthy
ingredients; maintaining time-honoured British
traditions; famed throughout the world for its
unique quality and diversity; and environmentally
friendly to boot! Not many drinks can claim to be as
all-round wholesome as beer.
Brewing, a complex and time consuming process,
does not tolerate shoddy workmanship. Beer is
made principally from seasonal, natural ingredients
and any mistakes will show up immediately in
the taste and the aroma. Consistent and careful
craftsmanship are critical. Todays brewing industry
is a byword for stringent quality
with the big players setting the
standard.
Beer is seen as a simple,
unsophisticated drink especially
when compared to wine,says
Charles Bamforth, Professor of
Malting and Brewing Sciences
at the University of California,
and the author of several books
on beer and brewing. Wine is
made from one basic ingredient,
grapes, and the nished product
can vary from year to year in its
avour and quality.
In a good year they call it
vintage. A bad year is simply
passed off to the customer as
one of those things. Compare
that with beer which is made
from a variety of live and
temperamental ingredients and
yet still, day to day, year by year,
it achieves consistency of avour
and quality.
The Micro Brewer
Sue Hayward and her husband John Martin are the founders
and owners of The Waen Brewery near Newport
in mid Wales, which they set up in late 2008 using second
hand equipment and a grant fromthe local council. Just
over a year later business is booming and John has long
given up his job as a purchasing manager to act as the
business manager, whilst Sue is head brewer with children
Hermia, 10, and Oscar, 8, helping out at weekends. Sue and
John see their brewery as a business but also as a vocation
which carries with it a certain spirit.
One of the most important things for us was that our
brewery was local, says Sue, 43. That is we sold our beer
locally and we used, as much as possible, local ingredients
in our beer.
To that end the hops come fromHerefordshire, just over the
border, and the barley fromWarminster. The water is local,
coming fromthe River Severn and is perfect for brewing. The
end result is a drink packed with wholesome favours and
ingredients that are sold in casks to pubs all over the UK even
in the House of Commons bar.
Many of the beers are lowin alcohol content, which Sue says
has a special appeal to a growing band of drinkers. She is
particularly proud that all her beers are suitable for vegans
and vegetarians. And there is another consumer group that
Sue has made a point of encouraging.
Women are discovering cask ale in ever increasing numbers,
says Sue. We run beer tasting for women and Our First of
the Summer Waen is light in colour and fzz, not too hoppy
and full of favour. It happens to have a pink label on it and
women cant get enough of it. That encourages themto
come and taste our other ales and suddenly youve got a
regular newcustomer.
14
The wholesomeness of brewing
Indeed there is little in beer that
cannot be described as healthy
and wholesome. Not for nothing
was the drink known for so long
as liquid bread. And to add to the
miracle that is beer, nothing from
the brewing process goes to
waste; leftover yeast is converted
to marmite, the used grain fed
to farm animals and the spent
hops converted to high nutrient
fertiliser.
All brewing starts with barley, a
plant bursting with goodness,
containing not only natural
starch but protein and bre too.
During malting, the barley is
allowed to sprout or germinate
and this releases the natural
enzymes that unlock goodness
from the grain. During the nal
stage of malting, the green malt
is roasted or kilned. Kilning is
needed to stop the germination
process otherwise you would
produce new barley plants
rather than beer! Malt is at the
heart of the colour and avour
e ew ed and br t afft r C
he T
health al, , tur d using na
e olesomen wh lesomeness en of e rre b of e
taining time-honour main ts; ; edien ingr
famed thr aditions;; tr
y and div unique qualit
o ot! N o o b iendly t fr
ound wholesome as b all-r
omple a c ,, ewing r B
t l t t d
, g
ed B aining time-honour
ld f or oughout the w hr
o vir and en ;; y ersit d div
an claim t inks c y dr ot man
. eer me as b
onsuming pr x and time c e
hip k dd h e s t a oler es not t do
incipally fr made pr
es will sho y mistak and an
e and the ar the tast
e c tsmanship ar afftsmanship ar cr
ingen or str d ffor str or w y is a b
ers setting the y with the big pla
. d standar
manship k or y w dd ho
al ingr tur na om seasonal, , r
wup immedia will sho
t and c en onsist C oma.. r
ewing industr s br y da o TTo al. itic cr
y t qualit ngen
rs setting the
e b t o n n y h t l a e h s a d e b i r c s e d
eer is seen as a simple B
r d d e t a c i t s i h p o s n u
o ed t ompar when c
th, , or amf for les B har C
ewing Scienc r alting and B M
y of C ersit niv t the U a
and the author of se
, imple
y l l a i c e p s e k n i r
s y sa , o wine
essor of offessor of r P
es ng Scienc
nia, or aliffor f C
oks o al b er v se
d wholesome
as the dr
liquid br
acle tha ir
ewing pr he br
t lef ft e; ; ast
mit o mar
ma o far
or nothing ot ffor nothing N .. esome
or so long wn ffor so long no ink k r
o the o add t nd t A . ead br
t is a m o r f g n i h t o n , rr, e e b
o es t ess go c o ng pr
ed t er v on east is c er y v o t
ed ain f fed the used gr ,, e t
t en nimals and the sp
ewing eer and br on b
om one basic ingr made fr
and the nished pr ,, es ap gr
ear t om y y fr ar an v c
y our and qualit v a
ear the d y o In a go
d b A t i
ine is W . ng
, t edien sic ingr
t duc o nished pr
ear in its o y t
. y
all it y c e
l i i
on ops c
. tiliser er
ewing star ll br A
t bursting with go lan
taining not only na on
ch but pr tar
ing malting ur D
t ien o high nutr ed t t er v
a ,, yy, le ts with bar ng star
, dness o sting with go
al tur ng not only na
. o o e t ein and br ot ut pr
y is le the bar ,, malting
a e y d a b A . e g a t n i v
o the cust passed off t
one of those things
eer which is made t with b tha
liv y of iet ar om a v fr
tal ingr amen er emp t
yy, o da y t da et still,, y
e onsist es c v it achie
y l p m i s s i r
omer as ust
e ompar C .. s
ch is made
and e v
ts and edien gr
, ear r, y y ear b y ,, yy,
our v y of a enc
ing malting ur D
ed t w allo
and this r
ymes tha enz
om the gr fr
stage of malting
e oast is r
needed t
y is le the bar ,, malting
e t mina ger out or o spr t
al tur eleases the na r
dness o ck go t unlo s tha
ing the nal ur D ain.. e gr
een malt the gr ,, malting
ilning is K .. ilned k ed or
tion mina op the ger o st t
ld h
. y and qualit
14 14
ess other c o pr
e duc o pr
ther than b a r
t of the c hear
ould ou w wise y other
ts y plan le e new bar
t the alt is a eer! M han b
our v olour and a f the c
12
15
wing
The Regional Brewer
The beauty of the brewing industry is that it is not just the small guys that have the
monopoly on environmentally friendly product sourcing and production methods.
Wells &Youngs, Britain largest independently owned brewery, produces around
seven thousand gallons a day of ales and yet still manages to use 100%British
ingredients, provide employment for hundreds of British workers and keep its
carbon footprint low.
Our barley comes fromEast Anglia, less than forty miles away fromour Bedford
site and our hops come fromWorcestershire or Kent, explains Johnny Kirkham,
marketing manager for Wells &Youngs. Where possible we try to have a direct
relationship with our suppliers, for example the farmers who supply the barley for
Youngs bitter incidentally the frst ale to be awarded the Red Tractor symbol are
regular visitors to our brewery.
Wells &Youngs water is still supplied by the on-site aquifer well that was dropped
by the Wells founder Charles Wells in 1902. The water is extracted fromthe porous
limestone layer that runs about 100 foot under the North Bedford. Geological
studies have shown that it can take up to 200 years for the water to flter through the
limestone before it is pumped fromthe brewery wells.
Nothing is allowed to go to waste. All the spent grain after the malted barley has
been used for brewing is sold for animal feed, and leftover yeast is sent of to
make Marmite.
Breweries such as ours, provide a perfect example of how
an industry can be successful, yet at the same time both
environmentally and socially responsible, says Johnny .
We employ around 600 people here in Bedford
and use 100%British ingredients which travel a
short distance to get to us. We recycle virtually all
our waste product and fnally around 90%of our
beers are sold here in the UK, which keeps our
carbon footprint relatively low. British brewing is
an industry we should all be very proud of.
Not many
drinks can claim
to be as all round
wholesome
as beer
of the beer, so it is down to the method of malting
used to determine the nal avour of the beer.
Different methods of malting are used to produce
the different malts used to brew lager, ale, mild
and stout. High temperature kilning produces malt
that is dark with avours such as toffee, chocolate
or coffee. A more gentle heat produces paler malts
used to brew lighter beers like lagers and pale ales.
Next up is the brewing of the beer. The malt is
crushed and mixed with hot water. Then the thick
porridge, the mash, is left in a special container
called a mash tun while the sugars are released by
the malts enzymes. Now the hops are added to
provide the bitter avour and aroma synonymous
with beer and the mixture is boiled in a vessel
called a copper.
Brewing water must always be of the highest
quality, explains Professor Bamforth. Soft water,
such as that found in the Czech town of Pilsen, is
needed for brewing lager. Hard water is generally
considered the best for brewing ales. Rain that falls
on the Peak District picks up salt as it seeps through
the rocks into the deep wells around Burton on Trent
where it is used to brew the towns famous India
Pale Ales.
Hops give beer both bitterness and aroma.
The more hops that are added to a beer the more
bitter it will be. There are so many varieties of the
hop plant and each has its own distinctive avour,
from the Bramling Cross, which provides a spicy
curranty aroma to the mild herbal avour of the
Millennium.
Finally the resulting liquid the wort is ltered,
cooled and run into tanks, where the yeast is added
and the fermentation takes place. Yeast is one of
natures miracles, a fungus which feeds on sugar
to produce alcohol, carbon dioxide and the host
of avours that make beer taste like beer. In just a
few days most of the fermentation is complete and
the green beer left for the yeast to do the last of its
work. Finally the beer made with just these natural
ingredients is ready to be packaged and sent to
the pub, the shop or the supermarket. A naturally
wholesome and healthy drink ready for you to enjoy.
13%
of people believe
incorrectly that
beer is made from
chemicals rather
than from malted
barley and hops.
g n i w
so it is do ,, eer r, of the b
mine the nal a er o det used t
ds of malting ar t metho en er iff fer D
t malts used t en er the diff fer
d of malting o the metho wn t o
. eer our of the b v he nal a
e duc o o pr e used t f malting ar
mild ,, ale ,, ew lager r, o br sed t
o our and ar v er a vide the bitt o pr
oiled in a v e is b tur eer and the mix with b
. er opp c alled a c
ymous ma synon
essel ed in a v
ff
%
elie eb
h t y l t
f de dd a
t a rra s
a m m
nd hops
f m
%
emp High t out.. and st
o v k with a t is dar tha
e gen A mor .. ee off fee or c
er t ewligh o br used t
ewing of the b t up is the br x e N
ed with hot w ushed and mix cr
,, the mash , idge r or p .
e vve ie ev
t a h
f o rro f
ther
d e t l
. ops
es malt duc o ilning pr e k tur a er p
e t ola c cho ,, ee off fee ours such as t
es paler malts duc o t pr tle hea n
. e lagers and pale ales eers lik b
he malt is T . eer ng of the b
hen the thick T . er t a with hot w
tainer on ecial c t in a sp is lefft in a sp
e of the highest s b y a er must alw t a ewing w r B
o amf for essor B offessor B r xplains P , e yy, e qualit
o ech t z ound in the C t ffound in the C such as tha
d w Har .. ewing lager or br needed f for br
ewing ales or br est f for br ed the b onsider c
t picks up salt as it seeps thr ic istr eak D on the P
ound ar ells w deep the o t in cks o r the
wn o ew the t o br e it is used t wher
f the highest
, err, t a t w offt w S th. or
is ilsen,, wn of P o
ally er is gener t a w
t falls ain tha R .. ales
ough as it seeps thr
t en r T on on t ur B und
s famous India p g p
alled a mash tun while the sugars ar c
N .. ymes s enz the malt
p
y eleased b e r hile the sugars ar
e wthe hops ar o N
. les ale A P
ness and ar er oth bitt eer b e b iv
o e added t t ar e hops tha
y e so man e ar her T . e will b
wn distinc t and each has its o n
which pr ,, oss r amling C r e B
o the mild herbal a oma t t
oma. and ar
e eer the mor a b
ieties of the ar y v
, our r, v e a tiv istinc
y vides a spic o pr
our of the l a o the mild herbal a oma t y ar t an r cur
illennium. M
esulting liquid the w inally the r F
e wher ,, o tanks t un in oled and r o c
. e es plac tion tak ta men er and the ffer
a fungus which f ,, acles s mir e tur na
xide and the host on dio arb c ohol, , e alc duc o o pr t
our of the v l a
, ed er t is lt or w
east is added the y
east is one of YYeast is one of .
eeds on sugar ffeeds on sugar
de and the host
e lik eer tast e b t mak ours tha v of a
tion is c ta men er s most of the ffer y ew da ffew da
o east t or the y t f for the y eer lefft f b een gr the
eer made with just these na inally the b F k.. or w
a e pack o b y t ead ts is r edien ingr
mar er the shop or the sup ,, the pub
ead ink r y dr wholesome and health
In just a .. eer e b k
e and omplet n is c
o do the last of its
al tur h just these na
o t t aged and sen
ally tur A na et. . k ar
. y o enjo ou t or y y f for y ad
y t man
an claim c
ound sall r
llesome
eer b
15 15 13
16
At the heart of every community in Britain is the
pub. The place where we go to meet friends, drink,
sometimes to eat, to play games and listen to live
music, to enjoy a roaring log re in the winter and
a sunny garden in the summer, to gossip and
network, to commiserate and to cheer.
From the early alehouses of medieval
times, through to the great coaching
inns of the 18th and 19th century
and onto todays wide variety of
smart city, friendly town and ancient
village pubs, public houses have
been central to the British way of life
for nearly a thousand years. Quite
simply, we could not imagine life in
Britain without them.
The gures speak for themselves. More than
a quarter of all adults visit a pub every week,
and each year tourists and visitors to Britain enjoy
13.2 million trips to the pub. As a result the pub and
brewing industry employs 540,000 people directly
and 380,000 in associated trades which contribute
around 28 billion to the UK economy.
And at the heart of every pub is the beer, mostly
British, often brewed locally, created with the
craftsmanship and consistent quality that has made
our national drink an icon around the world.
There is something inherently convivial and
sociable about beer, more so than any other drink,
says Pete Brown, the award-winning author of
several books on British beer and pubs. Whisky
is nosed and contemplated in solitude, wine
drunk sedately with a meal. But every single ritual
surrounding beer regulars at the local, clinking
of glasses, saying cheers, all reinforce the drink as
T the symbol of a group of people or a community
coming together.
As long as humans have been around we have been
brewing using the cereal that is closest to us to make
alcohol. It appears that drinking alcohol has
been part of human society for thousands
of years.
Although the original big brewing
nations were Iraq and Egypt, there
is evidence that brewing was taking
place in Ireland as far back as 3,000
years ago. The Romans talked about
the British natives drinking a wine
made of barley and when the Saxons
and Angles from Germany colonised our
islands in the fourth and fth century they
brought with them the technique of using
grain to make beer.
Today beer as a drink is absolutely ingrained in our
national psyche, and brewing a British industry we
can be truly proud of.

Beer andThe Great British eer B er and he T G t e r G B at itish Br

e v t of e t the hear A
e wher he plac T . pub
, t a e o t s e m i t e m o s
y a r o enjo t ,, music
den in the summer y gar a sunn
eer B
itain is the r y in B ommunit y c er
ink, dr ,, iends o meet fr e go t e w her
e v i l o t n e t s i l d n a s e m a g y a l p o t
e in the win g r ing lo oar r
o g t ,, the summerr,
er and he T G
eople or a c oup of p ol of a gr the symb
. gether o oming t c
e e b e v a h s n
a h t l a e r e c e
t e r G B at
y ommunit ople or a c
n e e b e v a h e w d n u o r a n e
e k a m o t s u o t t s e s o l c s i t a
itish Br
y g
ommiser o c t k,, or w net
e l a y l r a e e h t m o r F
o t h g u o r h t , s e m i t
n a h t 8 1 e h t f o s n n i
w s y a d o t o t n o d n a
iendly t fr ,, yy, t cit smar
l b b l l i
g ,
o cheer e and t t a miser
v e i d e m f o s e s u o h
n i h c a o c t a e r g e h t
y r u t n e c h t 9 1 d n
f o y t e i r a v e d i w
wn and ancien o y t
h h i
t ears tha pp
n a m u h f o t
. s
o e h t h g u o h
I e r e w s n o i t
e tha videnc e
l I i
ohol has ing alc ink dr
s d n a s u o h t r o ffo y t e i c o s
g n i w e r b g i b l a n i g i r o
e r e h t , t p y g E d n a q a r I
ing as tak ewing w t br ha
0 0 0 3 k b f d l b u p , s b u p e g a l l i v
o the B al t tr en een c b
a s u o h t a y l r a e n r o ffo
ould not imagine lif e c w ,, simply y,
itain without them. r B
k a e p s s e r u g e h T
er of all adults visit a pub e t a quar
e v a h s e s u o h c i
e y of liffe a itish w r e B
e t i u Q . s r a e y d n a
e in not imagine liffe in
em.
M . s e v l e s m e h t r o ffo
e v ults visit a pub e
n a l e r I n i e c a
he R T . ars ago
t a n h s i t i r B e
y le de of bar
m o r f s e l g n A
t r u o ffo e h t n i
h t m e h t h t i w
. eer e b
0 0 0 , 3 s a k c a b r a ffa s a d n
out ed ab omans talk e R
e n i w a g n i k n i r d s e v i t
ons ax and when the S y
r u o d e s i n o l o c y n a m r e G m
y e h t y r u t n e c h t fft d n a h t
g n i s u f o e u q i n h c e t e h
our ear t and each y
ips t 13.2 million tr
e y r t s u d n i g n i w e r b
and 380,000 in asso
ound 28 billion t ar
o t r a e h e h t t a d n A
ew en br t offt itish, , r B
y j o ors t ists and visit r
esult the pub and s a r A .. o the pub
y l t c e r i d e l p o e p 0 0 0 , 0 4 5 s y o l p m e
e ibut tr on ades which c ed tr t cia so
. y onom o the UK ec n t
y l t s o m , rr, e e b e h t s i b u p y r e v e f o
ed with the t ea cr ,, allyy, c ed lo w
ink is absolut eer as a dr y b da o TTo
n i w e r b d n a , e h c y s p l a n o i t a n
. oud off. uly pr e tr an b c
ained in our ely ingr olut
e w y r t s u d n i h s i t i r B a g n
d n a p i h s n a m s t fft a r c
ink an ic tional dr our na
e is something inher her T
eer out b ciable ab so
t , n w o r B e t e P s y a s
B n o s k o o b l a r e v e s
e t on is nosed and c
y
e d a m s a h t a h t y t i l a u q t n e t s i s n o c d
. ld or ound the w on ar an ic
vivial and on tly c en ng inher
ink, y other dr e so than an mor ,, err,
f o r o h t u a g n i n n i w - d r a w a e h t
y k s i h W . s b u p d n a r e e b h s i t i r B
wine ed in solitude t empla
16 16
e t on is nosed and c
ely with a meal. t unk seda dr
r e e b g n i d n u o r r u s
ying cheers sa ,, of glasses
wine ,, ed in solitude t empla
itual y single r er v ut e B th a meal..
g n i k n i l c , l a c o l e h t t a s r a l u g e r
ink as e the dr c or einf for all r ,, cheers
14
T
h
e
N
a
tio
n
a
l
B
re
w
e
r If you think that large industry practise is fundamentally incompatible with positive environmental and
social consequences, brewing is one industry that could make you change your mind. Of the four ingredients contained in beer, three of themare sourced here in the UK, says MartinThomas,
Supply Chain Director for Molson Coors in the UK, the makers of 100%British Barley Carling and the
second largest brewing company in the UK. Our barley comes fromfarmers in Derbyshire, Hampshire,
Lincolnshire, Shropshire andYorkshire and because our maltings is centrally located in Burton uponTrent
this means that none of our barley travels more than a fewhours to get to us.
Our yeast is grown on site and our water comes frombore holes close to or in our breweries. Only our hops
come fromoverseas and this is mainly because plant disease and the British climate make it difcult to grow
hops in large enough quantities to support the brewing industry here. However we currently buy 15%of our
hops fromUK growers and have made a commitment to increase that fgure to 25%over the next fewyears.
Martin reckons that Molson Coors sources barley fromaround 600 700 British suppliers, providing them
with all or part of their income. To support the farmers the company has set up a Carling growing group,
comprising barley farmers who sell to Molson Coors. The group meets twice a year with the company to
discuss supply, quality and environmental issues. We have a really good two way dialogue, adds Martin.
If we are in close contact with our farmers, then they knowthat we are supporting them, and we can also
be assured of the provenance and quality of the ingredients that go into our beer.
Like many industries, brewing relies heavily on water.
We pump our own water supply direct fromunderground aquifers, but we knowthat the resource is not
infnite, says Martin. When you compare our water use to other industries, brewers already have a very
good story to tell.
But we are not complacent. We currently use around four pints of water to make one pint of beer but we
are committed to reducing that to three to one. Any waste water has to be returned to the main supply
systemand cleaned up, and that costs us money. It makes good economic, as well as social, sense to
conserve the quantity and quality of water within the brewing process.
Finally, Molson Coors, in common with most British brewers, sell their beer almost exclusively to the
domestic market.
Only around 2% of our beer goes overseas, which saves on environmental costs, he says. In addition,
we work hard with our distributors to ensure that we keep our carbon footprint as lowas possible. For
example we always send out a full lorry and carefully co-ordinate routes. Over the last fewyears we have
taken around half a million beer miles out of our road use a huge saving on energy and carbon emission.
17
There is much to celebrate. We have
more breweries than at any time since
the Second World War, producing
innovative beers of great variety and a
consistently high standard. And they
are environmentally friendly, by and
large using locally grown produce and
selling in the UK.
Yet still we persist in the myth that
somehow beer is an inferior drink to
foreign imports such as wine. From
government receptions, through to
weddings and business conferences,
wine is served rather than beer.
It hasnt helped that the British
have traditionally served beer in
plain pint or half pint glasses,
explains Pete. It is hard to look
elegant when you are holding one
of those.
But British brewers are getting
the message and now many of
them are producing beautiful
drinking glasses goblets, utes
and slender rummers, which rival those of their
Belgium and Dutch counterparts and selling them
in wonderfully designed bottles you can easily give
as a gift or take to a dinner party. Now beer can
look, as well as taste, sophisticated.
But it is not all good news. Pubs are closing at a rate
of thirty-nine per week and beer sales in them are
down by 17 million pints a day compared to their
peak in 1979. In the last year alone beer sales were
down 5%.
Its a no-brainer that all of us, the public and the
Government should support the great British
icon that is beer, says Pete Brown. For too many
years it has been fashionable to look down on our
own national drink in favour of other more exotic
overseas imports.
But to do that is to turn our backs on our great
British success story and our own heritage, and miss
out on the myriad varieties of wonderful tastes and
complexities that beer can offer.
Heritage
68%
of people believe
that beer is Britains
national drink
itage er H
h
T
t u o y f I
c l a i c o s
f the
O
S
age
tio
n
a
l
h
e
N
a
n u ffu s i e s i t c a r p y r t s u d n i e g r a l t a h t k n i h t
r t s u d n i e n o s i g n i w e r b , s e c n e u q e s n o c
th
tained in bee
on
ts c
edien
r
our ing
ffo
e
r
e
w
B
r
v i t i s o p h t i w e l b i t a p m o c n i y l l a t n e m a d n
m r u o y e g n a h c u o y e k a m d l u o c t a h t y r
h
d n a l a t n e m n o r i v n e e v
. d n i m
a elebr o c e is much t her T
t a n a h t s e i r e w e r b e r o m
p , rr, a WWa d l r o W d n o c e S e h t
a e r g f o s r e e b e v i t a v o n n i
a d n a t s h g i h y l t n e t s i s n o c
itage er H
C y l p p u S
l d n o c e s
olns
Linc
this mea
s a e ye r u O O
m o r ffr e m o c
a l n i s p o h
om
hops fr
k e r n i t r a M
e v e ha WWe ha . e t a
n i s e m i t y n a
g n i c u d o r p
n a y t e i r a v t a
e h t d n A . d r a
age
, th
tained in beer r,
n
e h t n i s r o o C n o s l o M r o ffo r o t c e r i D n i a h C
O . K U e h t n i y n a p m o c g n i w e r b t s e g r a l
el
kshir
or YYo
e and
opshir
, Shr
e hir
els mor
vv
e and be
a
ley tr
t none of our bar
ns tha
s e m o c r e t a w r u o d n a e t i s n o n w o r g s i t s
p e s u a c e b y l n i a m s i s i h t d n a s a e s rs e v o m
b e h t t r o p p u s o t s e i t i t n a u q h g u o n e e g r
ommitm
e made a c
v
ers and ha
w o r
UK g
k
e in the UK
ed her
c
e sour
ee of themar
hr
e l r a B h s i t i r B % 0 0 1 f o s rrs e k a m e h t , K U e
b r e D n i s rrs e m r a ffa m o r ffr s e m o c y e l r a b r u O
ed t
ally loca
tr en
cause our maltings is c
m
.
o us
o get t
ewhours t
e than a f fe
w e r b r u o n i r o o t e s o l c s e l o h e r o b m o r ffr s
a m e t a m i l c h s i t i r B e h t d n a e s a e s i d t n a l p
u c e w r e v e w o H . e r e h y r t s u d n i g n i w e r b
e v
o 25%o
e t
t fgur
ease tha
o incr
t t
men
,
homas s,
T tin ar
s M y
sa
, K
e h t d n a g n i l r a C y e
, e r i h s p m a H , e r i h s yys b
t en r TTr
on upon
t
d in Bur
s p o h r u o y l n O . s e i r e w
w o r g o t t l u c f i d t i e k a
r u o f o % 5 1 y u b y l t n e r r
t ff x
er the ne
g y
e i r f y l l a t n e m n o r i v n e e r a
w o r g y l l a c o l g n i s u e g r a l
selling in the UK.
e h t n i t s i s r e p e w l l i t s t e YYe
e eer is an inffer wb someho
ts such as wine or eign imp or ffor
i t t
k c e r n i t r a M
p r o l l a h t i w
g n i s i r p m o c
p p u s s s u c s i d
n i e r a e w f I
ed o
be assur
d n i y n a m e k i L
u o p m u p e WWe
s M y sa , e
infnit
d n a y b , yy, l d n e
a e c u d o r p n
t a h t h t y m e
o ink t ior dr er
om r F .. wine
t h h t
y e l r a b s e c r u o s s r o o C n o s l o M t a h t s n o k
a ffa e h t t r o p p u s o TTo . e m o c n i r i e h t f o t r a p
o C n o s l o M o t l l e s o h w s r e m r a ffa y e l r a b
. s e u s s i l a t n e m n o r i v n e d n a y t i l a u q , yy, l p
t n e h t , ss, r e m r a ffa r u o h t i w t c a t n o c e s o l c
y of the in
e and qualit
enanc
v o
of the pr
a w n o y l i v a e h s e i l e r g n i w e r b , ss, e i r t s u d
r e d n u m o r ffr t c e r i d y l p p u s r e t a w n w o r u
h W
tin ar M
e v
e i l p p u s h s i t i r B 0 0 7 0 0 6 d n u o r a m o r ffr y
n i l r a C a p u t e s s a h y n a p m o c e h t s r e m r a
h t i w r a e y a e c i w t s t e e m p u o r g e h T . s r o
o l a i d y a w o w t d o o g y l l a e r a e v a h e WWe .
m e h t g n i t r o p p u s e r a e w t a h t w o n k y e h
.
o our beer r.
t
t go in
ts tha
edien
r ng
. rr. e t
b
e ffe i u q a d n u o r g r
.
ears
ewy
t ffe x
er the ne
m e h t g n i d i v o r p , s rrs e
, p u o r g g n i w o r g g n
o t y n a p m o c e h t h
. n i t r a M s d d a , e u g o
o s l a n a c e w d n a , m
s n o i t p e c e r t n e m n r e v o g
eddings and business c w
ther than b a ed r v wine is ser
t the B ed tha t help t hasn I
d e v r e s y l l a n o i t i d a r t e v a h
t glasses t or half pin plain pin
d r a h s i t I . e t e P s n i a l p x e
s M y sa ,
o y t
or
good st
o n e r a e w t u B
ed
ommitt
e c
ar
emand clea
st sy ys
e the qu
v
onser
c
C n o s l o M , yy, l l a n i F
t e k r a m c i t s e m o d
o t h g u o r h t ,
e enc er onf fer c
. eer an b
itish r e B
n i r e e b d
, asses
k o o l o t
er t a
e our w
ompar
ou c
hen y
W
tin.
ar M
. ell t
n u o r a e s u y l t n e r r u c e We . t n e c a l p m o c t
y n . A
o one
ee t
o thr
t t
educing tha
o r t
t m . I
osts us money y.
t c
, and tha
aned up
er within the
t a
y of w
y and qualit
tit
uan
b h s i t i r B t s o m h t i w n o m m o c n i , ss, r o o C
. t
h t t a h t w o n k e w t u b , s, r e ffe i u q a d n u o r g
e
ers alr
ew
, br
ies,
o other industr
r use t
t n i p e n o e k a m o t r e t a w f o s t n i p r u o ffo d
ned t
etur
o be r
er has t
t a e w
ast
w
ell as socia
o the
, as w
onomic c,
makes good ec
. ess
oc
ewing pr
e br
v i s u l c x e t s o m l a r e e b r i e h t l l e s , s r e w e r
t o n s i e c r u o s e r e h
y er
e a v
v
ady ha
e w t u b r e e b f o t
o
, sense t
al
e main supply
e h t o t y l e v
h e r a u o y n e h w t n a g e l e
. of those
e g ers ar ew itish br r ut B B
wm the message and no
a e b g n i c u d o r p e r a m e h t
ing glasses goblets ink dr
w , s r e m m u r r e d n e l s d n a
% 2 d n u o r a y l n O
t i w d r a h k r o w e w
y a
e alw
xample w
e
ound half
taken ar
e n o g n i d l o
getting
y of man
l u f i t u a
es ut ,, ets
h t l a v i r h c i h w
v a s h c i h w , s a e s r e v o s e o g r e e b r u o f o
e k e w t a h t e r u s n e o t s r o t u b i r t s i d r u o h
o
efu
y and car
r
s send out a full lor
yys
oad us
a million beer miles out of our r
efully c
y and car
r
. s yys a s e h , s t s o c l a t n e m n o r i v n e n o s e v
s o p s a w o l s a t n i r p t o o ffo n o b r a c r u o p e e
ea
ewy
er the last f fe
v . O
es
out
e r t
dina
or - o
b
gy and car
ving on ener
se a huge sa
, n o i t i d d a n I
r o F . e l b i s
e v
e ha
ars w

bon emission.
oun ch c ut elgium and D B
d e n g i s e d y l l u f r e d n o w n i
n n i d a o t e k a t r o t fft i g a s a
sophistic ,, e ell as tast as w ok,, lo
w e n d o o g l l a t o n s i t i t u B
a k e e w r e p e n i n - y t r i h t f o
t n i p n o i l l i m 7 1 y b n w o d
ts and selling them par er t n
e v i g y l i s a e n a c u o y s e l t t o b d
n a c r e e b w o N . y t r a p r e n
. ed t a ophistic
e t a r a t a g n i s o l c e r a s b u P . s w
e r a m e h t n i s e l a s r e e b d n a
r i e h t o t d e r a p m o c y a d a s t
o G
o ic
e y
w o
v o
B
B
p ,
e r g e h t t r o p p u s d l u o h s t n e m n r e v o
F wn. o r e B et s P y sa , eer r, t is b on tha
ok do o lo een fashionable t ears it has b
our of other mor v ink in fa tional dr wn na
. ts or erseas imp v
n our backs on our gr o tur t is t o do tha ut t
h d t h i t i
ll
68
h s i t i r B t a
y o man o or t F
wn on our do
otic x e e r mor
t ea n our gr
i d t i
l ppp ooo eee ppp fff oooof of of
r e e b t a h t
tional dr na
ee
8%
e vvvve ve ve eeeev ev ev iii lll eee bbb eee lll
s s n i a t i r B s i
ink al dr
t n i p n o i l l i m 7 1 y b n w o d
t s a l e h t n I . 9 7 9 1 n i k a e p
wn 5%. do
r i e h t o t d e r a p m o c y a d a s t
e r e w s e l a s r e e b e n o l a r a e y t
r B
u o
o c
e h n w o r u o d n a y r o t s s s e c c u s h s i t i
e d n o w f o s e i t e i r a v d a i r y m e h t n o t u
. er an offfer eer c t b xities tha omple
s s i m d n a , e g a t i r
d n a s e t s a t l u f r e
17 17 15
18
With over 2,500 amazing British lagers, ales
and bitters to choose from and enjoy, its no
wonder that the cognoscenti are turning their
sophisticated taste buds towards beer.
Year on year, the sales of cask ale are growing
at a rate of around 7%
(1)
. And women too,
who have traditionally eschewed beer on the
grounds that it may be too bitter, confusing or
generally unappealing, are now discovering
the delights of a really good beer. According
to a survey carried out in 2009, around 30%
of women drinkers have now tried cask ale
compared to just 16% in 2008
(2)
.
Beer is no longer seen as a mundane workaday
alternative to wine. Instead, for the truly
discerning drinker is it the height of chic to
know your beers. Hardly surprising then, that
Michelin-rated chefs Raymond Blanc and
Michel Roux have been quick to introduce
beer lists in their restaurants, complete with
beer sommeliers. And numerous other
boutique hotels and restaurants are following
their lead.
But you dont have to go upmarket to nd out
about beer. The phenomenal increase in the
number of beer festivals and tasting events
up and down the country are all adding to the
numbers of ale and lager drinkers many of
them women who are learning for the rst
time about the complexities that make
up the avours and aromas of the average
British pint.
Indeed appreciating the beer you are drinking,
understanding what makes a good quality
drink and how to differentiate between a huge
range of avours is every bit as complicated
and skilled as wine tasting.
Beers are easily as interesting as wine, both
in terms of their avours, tastes, and textures,
but also in terms of their provenance, history
and, in these environmentally friendly times,
their carbon footprints too, says Rupert
Ponsonby, beer connoisseur.
Beer backon themenu eer B er backkon ack them u n e m
m a 0 0 5 , 2 r e v o h t i W
o o h c o t s r e t t i b d n a
o c e h t t a h t r e d n o w
e ed tast t a sophistic
h t Y
eer B
s e l a , s r e g a l h s i t i r B g n i z a m
o n s s t i , yy, o j nnj e d n a m o r f e s o
r i e h t g n i n r u t e r a i t n e c s o n g o
. eer. ds b ar w o e buds t
i l k f l
eer is no longer seen as a mundane w B
e alt
disc
n k
ichelin-r M
i M
er back
er is no longer seen as a mundane w
or the tr ffor the tr ,, ead Inst .. owine e t tiv na er
t of chic t er is it the heigh ink ning dr er c
ising then, pr dly sur Har .. eers our b wy noow y
lanc and ymond B a s R ed chef t a chelin-r
t i i k t b h h l R
kon ack
y ada k or w
uly
o hic t
t tha hen, ,
and
d
omple out the c time ab
ours and ar v up the a
t. itish pin r B
ting the b ecia Indeed appr
t d t ding wha
them
e t mak xities tha le
age er v omas of the a r
, ing ink e dr ou ar eer y he b
d lit k
u n e m
a s e h t , rr, a e y n o r a e YYe
ound 7% e of ar t a t a r a
n o i t i d a r t e v a h o h w
y a m t i t a h t s d n u o r g
a e p p a n u y l l a r e n e g
a e r a f o s t h g i l e d e h t
ied out in 2009, r ar y c e v oa sur t
s r e k n i r d n e m o w f o
g n i w o r g e r a e l a k s a c f o s e l a
7%
(1)
, o o omen t nd w A ..
e h t n o r e e b d e w e h c s e y l l a n
r o g n i s u f n o c , rr, e t t i b o o t e b y
g n i r e v o c s i d w o n e r a , g n i l
g n i d r o c c A . r. e e b d o o g y l l a
ound 30% ar out in 2009,,
e l a k s a c d e i r t w o n e v a h s
ichel R M
eer lists in their r b
eer sommeliers b
o b
their lead
ut y B
o ab
o tr oin een quick t e b v oux ha chel R
omplet c ,, tss, an estaur er lists in their r
ous other nd numer A .. er sommeliers
o e ffollo ts ar an estaur els and r utique hot
. eir lead
o et t k ogo upmar e t v t ha ou don t y
ease in the he phenomenal incr T . eer out b
e duc o
e with t
er
wing ollo
ond out
e in the
t m understanding wha
e ffe fff i d o t w o h d n a k n i r d
e v ours is e v ange of a r
illed as wine tasting and sk
e t e easily as in eers ar B
ours v ms of their a er in t
ms of their pr er but also in t
y dqualit o es a go mak
e g u h a n e e w t e b e t a i t n e r
ed t a omplic y bit as c er
. sting
oth b ,, esting as wine er
, es tur x e and t ,, es tast ,, urs
y or hist ,, e enanc v o eir pr
18 18
ojust 16% in 2008 ed t ompar c 6% in 2008
(2)
. numb
up and do
numb
them w
als and tasting e estiv eer ffestiv er of b mb
e all adding t y ar tr oun wn the c and do
ers man ink ers of ale and lager dr mb
or the rst ning f for the rst e lear omen who ar em w
ts en v e
othe ng t
y of man
the rst
onmen vir in these en ,, and
s t n i r p t o o ffo n o b r a c r i e h t
onnoisseur eer c b ,, yy, onsonb P
, iendly times tally fr men
t r e p u R s y a s , o o t s
. oisseur.
16
19
M
a
tch
in
g
b
e
e
r
to
fo
o
d
As a rule of thumb, the lighter the meat the lighter the
colour of the drink, explains Rupert. Typically, sweeter
foods need stronger beer. But even a strong beer is still
only typically half the alcohol of an average serving of
wine.
Therefore a delicate meat deserves a lemony pale ale,
and many of the lighter coloured American-style lagers
go especially well with fsh.
The heavier white meats such as chicken and pork
suit the fowery favours of summer beers, whilst
many lagers perfectly complement the delicate favours of Thai and Chinese cuisine.
British bitter ales really come into their own with red meats such as roast beef, or a stew casserole. A hearty pale ale works well with most red meats especially beef and if you are following up with an old-fashioned pudding such as spotted dick then look for a beer with a slightly higher alcohol level and big rich
favours such as chocolate or tofee.
Stilton goes well with higher alcohol plum- favoured beers or a hoppy brown ale while
stout complements game dishes. Speciality continental
beers or stronger British ales work perfectly as a digestive,
or with a variety of cheeses.
ch
in
g
t
a
M
e
g
b
d
t
a
M
d
ch
in
g
o
o ffo
o t
er th
t
, the ligh
s a rule of thumb
A A
xplains Rupe
e , ink
olour of the dr
c
e
. But ev
onger beer
oods need str
ffo
ohol of an
ypically half the alc
only t
.
wine
e v
t deser
e mea
t
e a delica
or ef fo
her
T
and m
e
e
r
g
b
er the
t
t the ligh
he mea
er
eet
, sw
ypically y,
TTy . t er
ong beer is still
en a str
ving of
age ser
er v n a
y pal l
es a lemon
ed A
olour
er c t
y of the ligh
and man
ell with fsh.
go especially w
f
e mea
vier whit
he hea
T
ours of sum
ts such
v
y fa
er w
suit the fo
omple
tly c
ec ffe
y lagers per
man
hai and Chinese c
T
ours of
v fa
om
eally c
er ales r
itish bitt
Br
oast
ts such as r
ed mea
with r
y pale ale
t
. A hear
ole
casser
ed
most r
,
y pale ale
s a lemon
yle lagers
ican-st
mer
k
, whilst
mmer beers
h as chicken and por
e t
t
emen
.
cuisine
t the delica
wn
o their o
t
e in
ew
, or a st
t beeff,
ell with
ks w
or w
o st
bee
or w
y
with
ed mea
most r
ed dick th
ts especially b
ollo ffo
ed dick then lo
h as spott
such as spott
wing up with an old-fas
ohol lev
tly higher alc
a sligh
e t ola
ours such as choc
v fa
ell with hig
on goes w
tilt
S
y
ed beers or a hopp
our
v fa
. Specia
ts game dishes
omplemen
out c
ec ffe
per
k or w
ales
itish
Br
onger
str
or
ers
.
y of cheeses
iet
ar
with a v
e
ou ar
and if y
l with
e
ou ar
beef and if y
or a beer with
ook ffo
shioned pudding
ich
el and big r
v
. ee
of fe
or t
ohol plum-
her alc
wn ale while
o
y br
tal
tinen
on
y c
alit
, e
digestiv
a as
tly c
19 19
20
Ahealthyperspective
Back in the middle of the twentieth century, when diets were poor and nutritional levels often low, beers
such as stouts were frequently prescribed by doctors as a quick and cheap way of giving patients access to
decient vitamins and minerals, explains Dr Jack Edmonds, a private GP in central London.
There are many healthy reasons to drink a pint of beer. This report shows that beer, as well as promoting
good cholesterol, contains B vitamins , various minerals and antioxidants including high levels of silicon
which is good for bones, skin and hair . There is some evidence that beer is benecial in preventing
dementia, Parkinsons Disease, Type II diabetes and atherosclerosis.
This report also debunks the myth that beer makes you fat. Beer is around 95% water, contains very
few free sugars to convert into fat which gives it a low glycaemic load and has a relatively low level of
alcohol (ethanol) per volume. This all means that it is less fattening than spirits or wine. It is not beer that
makes you fat but the lifestyle and eating habits which may go along with beer drinking.
If you are going to accept that people want to drink alcohol then, on balance, beer is one of the healthier
ways to do so.
However this doesnt mean we can all rush out and drink huge amounts of beer. This report clearly shows
that all the benets of beer health, social and psychological are only enjoyed when beer is drunk in
moderation and preferably with a low alcohol content.
If you are going to
accept that people want to
drink alcohol then,
on balance, beer is one of the
healthier ways to do so
Ahh l h i Ah y health
ti en w ack in the middle of the t B
tly p equen e fr er outs w such as st
, als t vitamins and miner decien
y p s r e p
o o e p er when diets w ,, yy, tur en eth c
ors as a quick a t c y do ed b ib escr pr
i a pr ,, dmonds r Jack E xplains D e
v i t c e p
w en lo t els offt v itional le or and nutr
ts a tien y of giving pa a nd cheap w
ondon. al L tr en e GP in c t a iv
e vve
eers b ,, w
o ess t acc
eason y r y health e man e ar her T
tains B vit on c ol,, er cholest d o go
in an sk ,, ones or b d ffor b o which is go
T , isease s D inson k ar P tia,, demen
t also debunks the m or ep his r T
o f t t in er v on o c ee sugars t ewfr f
ep his r T . eer t of b ink a pin o dr ns t
t als and an ious miner ar v tamins ,,
e t videnc e is some e her T nd hair .
os oscler ther es and a et e II diab yp TTyp
ee B t.. ou fa es y eer mak t b yth tha m
aemi c wgly es it a lo t which giv fa
o ell as pr as w ,, eer r, t b s tha w t sho or
els of v ts including high le xidan tio
tin en v e enecial in pr eer is b t b ha
. sis
tains v on c ,, err, t a ound 95% w r is ar
wl ely lo tiv ela ic load and has a r
omoting
on f silic
ng
y er v
el of v e
h T . olume er v ohol (ethanol) p alc
yle a est t but the liffest ou fa es y mak
t ept tha o acc e going t ou ar f y I
. o do so s t y a w
e t mean w esn er this do v e w o H
eer he enets of b t all the b tha
enin tt t it is less fa his all means tha
y go al ting habits which ma nd ea
ohol then ink alc o dr t t an eople w p
ink huge a ush out and dr an all r e c
al a gic cholo cial and psy so ealth, ,
e t is not b I .. its or wine ng than spir
. ing ink eer dr ong with b
eer is one of the healthier b ,, e on balanc n,,
t clear or ep his r T . eer ts of b amoun
u eer is dr ed when b y e only enjo r
t eer tha
healthier
s w ly sho r
nk in eer he enets of b t all the b tha
ably with er ef fer tion and pr a der mo
I
ept tha acc
al a gic cholo cial and psy so ealth, ,
t. en t on ohol c walc h a lo
egoing t ou ar f y you ar
eople w t p pt tha
u eer is dr ed when b y e only enjo r
o gt
o t t an wwan
nk in
d
on balanc
healthier w
ohol then, ink alc dr
eer is one of the b ,, ee, lanc
o st yys t aay althier w wa
hen,
ne of the
do so
20 20 18
References R fe Ref fer e enc er es
Beer The nutritional superdrink?
(1) Healthy hydration guide. British Nutrition Foundation 2010.
(2) Nardini M, Narella F, Saccini C and Ghiselli A, (2006). Phenolic acids
from beer are absorbed and extensively metabolised in humans.
J.Nutritional Biochemistry,
17:14-22.
(3) Sripanyakorn S, Jugdaohsigh R, Elliot H,Walker C, Mehta P,Shoukru S
Thompson RPH and Powell JJ (2004). The silicon content of beer and its
bioavailability in healthy volunteers. British Journal of Nutrition, 91(3):1-8.
(4) Sripanyakorn S, Jugdaohsigh R, Thompson RPH and Powell JJ (2005).
Dietary silicon and bone health. British Nutritional bulletin, 30 222-230.
(4a) Eat well, be well. Food Standards Agency www.eatwell.gov.uk.
(5) Imhof A, Woodward M, Doering A et al. (2004). Overall alcohol intake,
beer wine and systemic markers of inflammation in Western Euopre:results
from the three MONICA samples (Augsburg, Glasgow, Lille). European
Heart Journal, 25:2092-2100.
(6) Koppes LL, Bouter LM, Deckker, Heine RJ and JM Hendriks HF (2005).
Moderate alcohol consumption lowers the risk of Type II Diabetes: a meta-
analysis of prospective observational studies. Diabetes Care, 28:719-725.
(7) Leitzmann MF, Giovannucci EL, Stampfer MJ et al. (1999). Prospective
study of alcohol consumption patterns in relation to symptomatic gallstone
disease in men. Alcoholism: Clinical and Experimental Research,
23(5):835-841.
(8) Hernan M, Chen H, Schwarzchild MA et al. (2003). Alcohol consumption
and incidence of Parkinsons Disease. Annals of Neurology, 54:170-175.
(9) Ganguli M, vander bilt J, Saxton JA et al.(2005). Alcohol consumption and
cognitive function in late life. A longitudinal community study. Neurology,
65:1210-1748.
(10) McConnell MV, Vavouranakis I, Wu LL et al. (1997). Effects of a single
daily alcoholic beverage on lipid and haemostatic markers of cardiovascular
risk. American Journal of Cardiology, 80(9):1226-1228.
(11) Van der Gaag Ms, Ubbink JB, Sillanaukee P, Nikkari S and Hendriks FS
(2000). Effects of consumption of red wine, spirits and beer on serum
homocysteine. Lancet, 355:1522.
(12a) Gerhauser c< Alt A, Heiss E et al. (2002). Cancer chempopreventative
activity of xanthohumol, a natural product drevised from hop. Molecular
Cancer therapeutics, 1:959-969.
(12b) DellEva R, Ambrosini C, Vannini N et al (2007). AKT/NF-kB Inhibitor
Xanthohumol targets cell growth and angiogenesis in hematologic
malignancies. Cancer, 110(9):2007-2011.
(13) Yajima H, Ikeshima E, Shiraki m (2004). Isohumulones, bitter acids
derived from hops, activate both peroxisome proliferator-activated receptor
(PPAR) alpha and gamma and reduce insulin resistence. J. Biol Chem,
279 (32): 334546-33462.
(14) Yang JY, Della-Fera MA, Rayalam S and Baile CA (2007). Effect of
xanthohumol and isoxanthohumol on 3T3-L1 cell apoptosis and
adipogenisis. Apoptosis, 12:1953-1963.
(15) Miura Y, Hosono M, Oyamada C, et al. (2005). Dietary isohumulones,
the bitter components of beer, raise plasma HDL-cholesterol s and reduce
liver cholesterol and triaclyglycerol contents similar to PPAR-alpha
activations in CL57BL/6 mice. British Journal of Nutrition 93:559-567.
Deflating the weight issue
Calorie comparison Table
(1) Source http://www.nutracheck.co.uk
(2) The wise drinkers guide produced by the Wine and Spirit Education Trust
in partnership with Alcohol in Moderation.
(3) US Department of Agricultural Nutrients Data Laboratory
(4) Bobak M, Skodova Z and Marmot M. (2003). Beer and Obesity: a cross-
sectional study. European Journal of Clinical Nutrition, 57:1250-1253.
(5) Balkau et al. (1998) High blood glucose concentration is a risk factor for
mortality in middle-aged nondiabetic men. 20-year follow-up in the Whitehall
Study, the Paris Prospective Study, and the Helsinki Policemen Study.
Diabetes Care 1998 Mar;21(3):360-7
(6) Pawlak et al. (2004). Effects of dietary glycaemic index on adiposity,
glucose homoeostasis, and plasma lipids in animals.
Lancet;28364(9436):778-85
Essential minerals: the silicon story
(1) Sripanyakorn S, Jugdaohsingh R, Elliott H, et al. The silicon content of
beer and its bioavailability in healthy volunteers. Br J Nutr 2004;91: 4039.
(2) Jugdaohsingh R, Anderson SH, Tucker KL, et al. Dietary silicon intake and
absorption. Am J Clin Nutr 2002;75:88793.
(3) MacDonald H, Hardcastle A, Jugdaohsingh R, Reid D, Powell J. Dietary
silicon intake is associated with bone mineral density in premenopausal
women and postmenopausal women taking HRT. J Bone Miner Res
2005;20:S393 (abstr).
(4) Pedrera-Zamorano JD, Lavado-Garcia JM, Roncero-Martin R, Calderon-
Gardcia JF, Rodriquez-Dominquez T, Canal-Macias ML. Effect of beer
drinking on ultrasound bone mass in women. Nutrition. 2009;25:1057-63.
(5) Tucker KL, Jugdaohsingh R, Powell JJ, Qiao N, Hannan MT,
Spripanyakorn S, Cupples LA and Kiel DP. Effects of beer, wine and liquor
intakes on bone mineral density in older men and women. Am J Clin Nutr
2009;89:1188-96.
Understanding units
(1) BBPA Statistical Handbook 2009.
(2) Alcohol advice (2009) Department of Health www.doh.org.
(3) Calculator of units of alcohol (UK only) www.cleavebooks.co.uk
(4) Home drinkers over-pour spirits: BBC News Online, 31 December 2009
Community spirit
(1) Social and Cultural Aspects of Drinking An eight-part report to the
Amsterdam Group by the Social Issues Research Centre presented to the
European Commission 29/11/2000.
(2) Abrams, D., Hopthrow, T., Hulbert, L., & Frings, D. (2006).
Groupdrink? The Effect of Alcohol on Risk Attraction Among Groups Versus
Individuals. Journal of Studies on Alcohol, 67, 628-636.
(3) BBPA Estimate.
Beer back on the menu
(1) CAMRA reveals results of real ale premier league 10/09/2009
(2) Women drinkers turn to real ale, says new CAMRA research 03/08/2009
NOP survery results for the report
March 2010
68% of people think that beer is Britains national drink
Over a third of British men (34%) incorrectly believe that beer has more calories
than other alcoholic drinks
Despite recent statistical evidence on the rise of alcoholic drinking at home,
almost a third (31%) of people still say that they normally drink when out with
friends in a pub or bar
One in ten people surveyed dont realise that beer contains vitamins and minerals
A quarter of people (24%) surveyed wrongly think that it is red wine, rather than
beer, that contains the most vitamins
Only 2% of people realise that beer contains a valuable source of silicon
Just over ten per cent (13%) of people believe incorrectly that beer is made from
chemicals rather than from malted barley and hops
One in ten people (10%) still wrongly think that beer contains fat. Beer contains
zero fat and zero cholesterol
ICM interviewed a random sample of 2,004 adults aged 18+ via online between
26th28th Feb 2010
19
www.beeracademy.co.uk