Beer, the natural choice? 1

24% around of people wrongly 90% of beer sold in think that red wine, the UK is produced rather than beer, in the UK contains the most vitamins

Contents

Beer – the nutritional ‘superdrink’? 4 Deflating the weight issue 6 Essential minerals: the silicon story 8 Understanding units 10 Community spirit 12 Everything you think The wholesomeness of brewing 14 Beer and The Great British Heritage 16 Beer – back on the menu 18 about beer is about to be A healthy perspective 19 References 20 turned on its “head...” This report was authored by Isla Whitcroft, national health journalist.

3 a half pint of beer contains on average 7% of daily folate requirement for an adult and 9% over34% of the required vitamin B2 intake. of British men The hops, the plant which gives the beer its bitter incorrectly believe taste, are brimming with healthy potential. And that beer has more because beer is virtually the only nutritional source calories than other of hops, then it gets the exclusive on the benefits!

alcoholic drinks “If malt is the soul of the beer then hops are the Beer – the nutritional spice,” says Professor Charles Bamforth Professor of Brewing Sciences at the University of California.

a whole range of health issues. These include “The hop is an ancient plant, said to aid digestion,

‘superdrink’? (5) ease constipation, overcome premature ejaculation atherosclerosis , an inflammatory disease of the blood vessel walls, strokes, Type II and soothe anxieties.” Recent headlines would have us believe that red In many parts of the world it is often safer to Diabetes(6), gallstones(7), Parkinson’s Disease(8), wine drinkers enjoy good health, while those drink beer, which is hostile to harmful bacteria, and dementia(9). In addition it has been found Now new research is uncovering the science who choose beer are at risk of exactly the opposite. than water. In medieval times, in areas where the to raise the amount of ‘good’ HDL (High Density behind these legends. It appears that the However a closer look at the nutritional content water supply was contaminated with diseases Lipoprotein) cholesterol in the blood(10) which is flavanoids in hops may help to reduce the risk of of beer tells a very different story. Beer, when drunk such as dysentery and typhoid, children drank (12a & b) (13) (14) associated with a lowering of the risk of coronary cancer , diabetes , obesity and improve in moderation is one of the healthiest alcoholic a specially brewed “small” beer which prevented (15) heart disease. levels of good cholesterol .” drinks around, known down the ages illness and gave them much needed year round as ‘liquid bread’. nutrition. Let’s examine the vitamins in beer. Beer is mostly It is important to remember that in almost all made from barley. When malted, barley is a instances the research showed a correlation “Beer is sometimes thought of as an unhealthy Even today, drinks with a high alcohol content very rich source of B group vitamins including between benefits and a safe amount of alcohol. drink,” explains Dr George Philliskirk, a biochemist such as wine and spirits are not the best choice to nicacin, riboflavin(B2), pyridoxine (B6), folate(B9) That is, if you drink within sensible drinking and founder member of the Beer Academy. But, maintain hydration, as they increase the amount and cobalamin (B12). It is these vitamins which, guidelines, then you reap the rewards of all as scientists learn more about the properties of of water the body loses. However, because normal research is suggesting, are providing the protection that beer contains. But over that amount and beer, it is clear that hidden away in this seemingly strength beers and ciders are much lower in against cardiovascular disease, especially when benefits start to decline and the risks increase. understated, thirst quenching drink is an alcohol, drinking them helps maintain balanced compared to red wine and spirits(11). And remember for some people the only safe abundance of health giving properties. hydration(1). option is to avoid alcohol altogether – for

That translates into an awful lot of goodness. instance children, pregnant women and drivers. Beer contains vitamins which can help you to According to the US Department of Agriculture, maintain a well-balanced healthy diet, fibre 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 Beer may just qualify 10 sodium (salt) and high in potassium, a mineral still wrongly think that helps to control the balance of fluids in the as a superfood but that beer contains body and possibly contribute to controlling fat. Beer contains blood pressure(4a). only when enjoyed in zero fat and zero moderation cholesterol Like wine and spirits, beer also contains ethanol – alcohol – which when taken in small amounts is thought to be a protective factor for

4 5 Calorie comparison(1 & 2) 1/2 pint of 3.8% bitter 85 calories Beating If consumed in moderation and alongside a 1/2 pint of 4% lager 94 calories The Bloat Medium sized glass of red wine (175ml) 119 calories None of us enjoys the feeling healthy lifestyle, beer will not of a full and bloated stomach, Half pint of orange juice 128 calories especially not on a night out cause you to get fat. Blaming when we could be wearing our Medium sized glass of white wine (175ml) 131 calories the beer belly on the beer is tightest fitting clothes. Indeed, one of the most common 34.5g packet of ready salted crisps 183 calories actually nonsense complaints about beer drinking, 275ml bottle of 5% ‘alcopop’ 179 calories especially from women, is that it can make you feel and look 100g bar of milk chocolate 525 calories bloated after just a few glasses.

As always with beer, there is a 100g salted peanuts 601 calories scientific explanation for this phenomena and an equally Deflating the weight issue scientific solution. Typical Carbonation “The bloat factor is directly related to the volume that you Levels in Drinks drink and the amount of CO 2, Volumes of CO2 the carbonation level in the drink” Champagne 4.5 – 5.0 explains Dr Philliskirk. Carbonated Soft Drinks 3.5-4.0 “Carbonation makes drinks more refreshing but can cause you to Lager 2.0 – 2.7 feel bloated. The nature of CO 2 Ale 1.2-1.8 also means that when it is served cold and then suddenly warmed up, it reacts with the heat to Of all the health myths surrounding beer, both plant materials, which contain virtually stands to reason that it will be relatively low release the gas. This is exactly what happens when a very cold none is more enduring than that of the Only 94 no fat at all. in calories. drink hits a warm stomach, which link between beer consumption and the calories is why you feel bloated.” beer belly. During the beer-making process, the natural In fact when you take a good look at the “The carbonation in beer is quite sugar from the barley is converted almost nutritional facts, it is hard to work out just why low compared to Champagne or fizzy soft drinks (Table: Typical “I’ve lost count of the number of times that entirely into alcohol with very little free sugar beer is linked with excessive weight gain. The Carbonation Levels in Drinks) people have told me that beer makes you left in the end product. Likewise, much of the research shows that the beer belly has nothing which will typically have about fat,“ says Dr George Philliskirk, biochemist and plant carbohydrate that cannot be broken down to do with beer drinkers’ choice of drink – and twice the CO GI (Glycaemic Index) 2 of a beer. It’s probably not the level of fizz founder member of the Beer Academy. “And by the yeast comes from the barley cell wall everything to do with their lifestyle! & GL (Glycaemic Loading) that’s the problem for beer but when I tell them it simply isn’t true they are and ends up forming a wholesome dietary fibre the volume drunk.” usually amazed. The Glycaemic Index (GI) and Glycaemic Load (GL) content in beer. Numerous studies have shown time and again rank foods according to how much they raise blood Try drinking from smaller glasses. that it is not the beer that causes the weight gain, sugar levels after consumption. Low GI and GL levels Many leading restaurants are now “In fact, if you compare other alcoholic drinks by are thought to be beneficial in terms of encouraging A half pint glass of beer will contain about it is the lifestyle associated with beer drinkers. serving their beers in champagne flutes, wine glasses or even volume, beer has a relatively low calorific value weight loss and staying healthy whereas high GI and 5.7g of total carbohydrates. Of those, just 2.5g One very large study, for example, carried out GL values tend to be associated with obesity and the brandy balloons. Not only stylish, (see table Calorie comparison). In addition, beer will be free sugar and the rest dietary fibre. A in 2003 and reported in the European Journal of accompanying health problems. GI compares foods but a great way to avoid feeling contains absolutely no fat or cholesterol, very few on the basis of equal amounts of carbohydrates standard (175ml) glass of wine contains 5.9g of Clinical Nutrition(4) set out to determine whether too full to eat. sugars and is low in carbohydrates.” whereas GL takes into account the quantity of food carbohydrate but 5.6g of that will be free sugars beer intake was associated with increased BMI “Also there are some beers taken at each serving – a much better indicator of that are lower in carbonation. and wine has no dietary fibre at all(3) . In common (Body Mass Index) or waist hip ratio (WHR). The dietary impact. Although beer in analytical terms Traditional cask beers are A quick look at the ingredients and processes has a relatively high GI, given the relative serving with other drinks, the calorie content in beer study concluded that this was unlikely and even naturally low in CO2. And that go into beer will confirm the logic of the volume of the beer, it has a low Glycaemic Load mainly comes from the ethanol – the pure alcohol pointed to the evidence that showed moderate recently some lagers have been (about 6) compared with, say, standard servings of deliberately brewed with less Doctor’s words. Beer is around 95% water. in the drink. As beer is relatively low in alcohol beer consumption in women to be linked to regular cola at 17, apple juice at 11.6 or an energy carbonation to allow you to The major ingredients are barley and hops, drink at about 40 compared to other alcoholic drinks it therefore lower BMI than those who drank no beer. (6). drink the beer with food without feeling full.”

6 7 18 VIIIA1 S 0 2 He Helium 4.0026022 1s 24.58741 S 0 17 10 2 ° VIIA P 3/2 Ne 16 Neon 6 2 3 9 20.17972p VIA P 2 2 2s F 1s 15 Fluorine 5 21.56451 S 0 A 8 2 2p V 4 S°3/2 18.99840322 2s O 1s 18 Essential minerals:14 Oxygen the4 2 ° silicon story 17.4228P 3/2 A 7 15.99942 2p Ar IV 3 P 0 2 Argon N 2s 6 Researchers in Spain 1s 17 39.9482 3p Think of a miracle nutrient that protects you 13 Nitrogen 3 13.61813 P 2 6 14.00672 2p Cl [Ne]3s IIIA2 ° 2 1 against the bone-thinning disease osteoporosis, P 1/2 C 2s Chlorine 5 15.7596 S 0 reported that the bones of 1s 2 Carbon 16 35.4533p 2 14.53414 S°3/2 could improve your skin, ease your joints, help 5 12.01072 2p S [Ne]3s 2 Sulfur 36 Only B 2s 4 12.96762 P°3/2 % women who drink beer regularly 1s 32.0652 Kr 2 your blood vessels to stay healthy, make your 15 3p Boron 1 11.26033 P 0 Krypton 6 of people realise 10.812 2p P [Ne]3s 2 4p 2 35 83.79810 hair look great and even prevent the onset of 2s 3 3 P 2 4s 1s Phosphorus 10.3600 that beer contains a were stronger, making them 14 2 3p Br 30.973761 5 [Ar]3d 8.29802 P°1/2 Bromine 13.99961 S 0 Alzheimer’s. You probably wouldn’t have guessed Si [Ne]3s 2 4p valuable source of Silicon 34 79.90410 4s 2 10.48674 S°3/2 silicon, one of the most underrated and least 13 28.08552 3p Se silicon less likely to suffer from 4 [Ar]3d1.8138 54 Selenium 2 1 2 P°3/2 Al [Ne]3s 33 78.96 4p Xe trumpeted of minerals but essential, nonetheless, Aluminum 8.1517 3 P 0 10 4s Xenon 6 2 3p As 2 5p osteoporosis 26.981538 3 [Ar]3d 53 131.29310 for many of the body’s anti-ageing functions. Arsenic 9.7524 3 P 2 I 5s [Ne]3s 2 4p 32 74.9216010 4s 5 [Kr]4d 5.98582 P°1/2 Iodine 12.12981 S 0 Ge 2 5p 12 2 [Ar]3d 52 126.9044710 5s 9.78864 °3/2 e 31 Germanium72.64 2 4p S T Silicon is thought to play an important role in IIB 1 0 10 4s 4 [Kr]4d 86 S Tellurium 10.45132 ° 1 Ga 2 5p P 3/2 1 [Ar]3d 51 127.6010 Rn the synthesis of collagen, the protein found in Gallium 7.8994 3 P 0 5s Radon 2 4p 6 IB 30 69.72310 Sb (222) 4s 3 [Kr]4d 85 2 S 1/2 Antimony 9.0096 3 P 2 6p tendons, nails, hair, vessel walls and skin. Silicon Zn 2 5p [Hg] 10 Zinc [Ar]3d 50 121.76010 5s At 2 5.99932 P°1/2 Astatine 10.7485 could literally hold your body together, increase 29 65.40910 4s Snin (210) 5 3 F 4 T 2 [Kr]4d 84 6p 2 8.60844 °3/2 9 Cu [Ar]3d 18.710 5p S [Hg] your collagen levels and help your body in the 1 49 1 10 5s Po Group Copper 9.3942 S 0 I Polonium 1 28 63.54610 4s n (209) 4 VIII 4 [Kr]4d 3 83 6p fight against ageing. F 9/2 Indium 2 7.3439 P 0 IA 8 Ni [Ar]3d 14.818 5p Bi [Hg] 2 1/2 Nickel 48 1 10 5s S 2 7.72642 1/2 S Bismuth 3 8.417 ? 27 58.69348 4s Cd 5 D 4 1 [Kr]4d 82 208.980386p Cadmium 2 5.78642 P°1/2 1 7 Co [Ar]3d 12.4110 [Hg] 16 2 But silicon is not produced naturally by the body. 1 47 1 5s Pb H Cobalt 2 7.6398 S 0 Lead 7.2855 1 7 2 2 3/2 1 26 4s Ag [Kr]4d 207.2 D IIA S 0 VIIB 58.933200 1 81 Hydrogen Our ancestors6 S got5/2 their minerals from untreated Silver 8.9938 S 0 Uuh “We found that half a pint of beer contained a small amount of beer, under the Government 1.00794 [Hg]6p 1 6 Fe [Ar]3d 46 10 5s Tl Ununhexium(292) 1s Iron 4 107.8682 71 2 7.8810 F 9/2 Thallium 7.4167 1 0 around 8mg of silicon. Considering that the recommended safe alcohol guidelines, had a 4 water that passed through soil,6 mineral and rocks S 7 25 55.8454s Pd [Kr]4d 80 13.59842 1/2 VIB S 3 204.38336p Lu S Palladium 7.57622 S 1/2 2 Be 5 Mn [Ar]3d 106.4210 [Hg] 14 Lutetium average intake of silicon is around 30mgs a day significantly higher bone density than those who and from unrefined grains. Now, in5 this 45 age of Hg 2 Beryllium 2 7.9024 F 5 1 70 174.96714 5d6s 2 Manganese Mercury 10 6.1082 2 ° 3 9.0121822 24 5 4s Rh [Kr]4d 200.59 6s F 7/2 (4) 2s VB 4 54.938049 3 79 14 Yb you can see that a glass of beer would provide never drank beer . 3/2 highly treated water, the processes used to clean 8.3369 3 5d [Xe]4f ? Li 1s F Rhodium D Uuq 2 5.4259 4 Cr [Ar]3d 8 Ytterbium 2 P°1/2 Lithium 9.3227 1 0 44 102.905505s Au Ununquadium(289) 173.0414 S 7.43406 5/2 Gold [Xe]4f 3 69 6s around a third of that amount.” 6.941 waterChromium removes5 silicon andS over-processed food, 10 10.4375 H 6 2 23 51.99614s Ru [Kr]4d 6s 2 2s IVB 3 78 14 F 2 7.45894 196.966555d Tm [Xe]4f 1s Ruthenium F 9/2 2 1 0 103 12 3 V so that[Ar]3d source of silicon has all but vanished.7 Pt 12 Thulium 6.2542 S Recently Professor Powell has shown that some of 7 43 101.07 5s 13 Lr 5.39172 S 1/2 anadium 2 6.7665 S 3 c [Xe]4f9.2255 1 68 6s V Platinum 9 4 168.93421 Mg 3 T [Kr]4d 6s I°15/2 2 IIIB 22 50.94154s 77 195.07814 Er Lawrencium 7p? Professor Powell’s initial studies the effect of moderate beer consumption on bone 2 i Instead we take it from plants such as green5 5d [Xe]4f (262) 2 3/2 2 7.3605 D 4 Uub 102 14 1 Magnesium D Technetium I 1 Erbium 2 6.18432 7s 1 24.3050 T [Ar]3d (98)5 r 1 Ununbium F°7/2 3s 42 5s (285) 12 itanium 2 6.74626 Iridium 2 [Xe]4f 1 5 67 167.2596s No measured the density of bones in the mineral density is attributed to the silicon content [Ne] T Dbeans,1/2 a bowl of wholegrain cereal or certain 7 8.9588 I 8 [Rn]5f 4.9 ? Na 47.8672 [Kr]4d 6s Nobelium 2 1 21 4s Mo 76 192.21714 (259) Sodium 7.6462 S 0 7.28 6 5d Uuu Ho [Xe]4f 101 14 7s (5) 5/2 2 3 6 of beer . Sc [Ar]3d types of mineralMolybdenum95.94 water.5 And guessS what? There is 10 Unununium Holmium 6.1077 H hip and spine of more than 1,200 men and 3s 41 5s Os (272) 1 3 22.989770 3 2 1 2 6.8281 F 2 [Xe]4f 1 66 6s Md [Rn]5f [Ne] Scandium Osmium 6 8.9670 164.93032 6.65 20 Nb [Kr]4d (1) 6s 6 H°15/2 2 1,500 women and analysed this in relation to the 44.9559104s also a very high concentration 75 of silicon in beer190.2314. Mendelevium(258) 5.13912 1/2 Niobium 7.0924 5 0 5d Uun Dy [Xe]4f 100 13 7s S D 2 6.02154 Ca [Ar]3d 4 Ununnilium Dysprosium I°15/2 40 92.906385s Re (281) 10 Calcium 6.56152 2 [Xe]4f 109 65 1 162.5006s Fm [Rn]5f amount of silicon that they consumed. His results “Scientists have pinpointed that silicon is active 2 D 3/2 Rhenium 5 8.4382 9 D°2 6.58 19 40.078 Zr [Kr]4d 6s Mt pint Fermium 2 4s 74 186.20714 Tb (257)12 4 5d [Xe]4f 5 99 7s [Ar] Zirconium 2 6.7589 F 3/2 erbium 5.9389 I 8 showed that the higher their silicon intake, the in the regeneration of connective tissue,” K 132 2 “Silicon is found in largeW amounts in the husk Meitnerium T 2 1 39 91.2245s (268) 29 0 2 [Xe]4f 108 64 / Es [Rn]5f 6.1 S ungsten 6s Potassium T 4 7.8335 8 ° 158.92534 6.50 (3) Y [Kr]4d 6s S 7/2 2 denser their bones . says Professor Powell. “It is early days but we 39.09834s of barley,73 the very substance183.84 that is used in the Hs Einsteinium1 4 Yttrium 3 2 14 5d Gd [Xe]4f 98 (252)1 7s [Ar] 2 6.6339 F a Hassium 2 of5.8638 beer contains

T (277) Gadolinium 6 °15/2

38 88.905855s 2 157.25 H Cf are moving towards the theory that silicon is Period 4.34072 beer-making process[Xe]4f and is dissolved 107 into the 7 63 7 [Rn]5f S 1/2 Tantalum 3 7.8640 F 0 5d6s 8mg of silicon 6.42 Sr [Kr]4d 6s Californium 2 72 180.947914 5d Bh Eu (251)10 6.2173 [Xe]4f 9 ° 97 7s More recently, researchers in Spain reported that important in all the areas that people worry Strontium 2 fluid of the beer,” says Professor JonathanBohrium Powell 2 6.1498 D 2 37 87.62 Hf (264) Europium 5s 2 [Xe]4f 106 62 151.9647 6s Bk [Rn]5f Hafnium 2 7.5496 6 ° Average intake of silicon Rb [Kr] Head of6s MRC Human Nutrition Research in H 5/2 Berkelium 2 6.2817 the bones of women who drink beer regularly about most – their joints, skin, blood vessels and 178.4914 Sg [Xe]4f 9 Rubidium 5.6949 1 S 0 5d Sm 96 is around 30mgs(247) 7s a day Seaborgium Samarium 2 5.67048 S°7/2 85.46785s [Xe]4fCambridge (and visiting chair of (266)Medicine at King’s 6 were stronger, making them less likely to suffer therefore their heart. As we all age these areas of 5 3 ? 105 5 61 150.366s Cm [Rn]5f [Kr] 6.8251 F 2 I 4 Curium 2 6.1979 56 Db [Xe]4f (247) 4.17712 College London), the first scientist to show a link Pm 7 95 7 from osteoporosis, a disease which affects around health will become even more of an issue.” S 1/2 Dubnium 2 5.6437 F 0 A glass of6d7s beer would provide (262) Promethium Ba 104 60 (145)5 6s Barium 4 (2) Am [Rn]5f 1 three million Britons and causes an increased 2 between the effects of silicon and bone densityI°9/2 . 2 around5.9914 of that amount 55 137.327 Rf Americium /3 6s 2 Nd [Xe]4f 94 (243)7 7s ? 2 5.582 [Xe] 2 6 11/2 Cs 17 Rutherfordium(261) 7s Neodymium4 L risk of bone fractures. Around 1,700 healthy 1 14 59 144.246s Pu [Rn]5f Cesium 5.21 S 0 6d 1 °4 um G mi Plutonium 2 5.9738 Prdy 5 [Xe]4f (244)6 women underwent ultrasound scans of their 6 132.905456s “Even so[Rn]5f we 6.0were ? surprised to find that someo of6 5 93 7s se 7 2 5.5250 L°6 [Xe] ra .90 88 58 P 40 3 6s Np [Rn]5f 3.89392 1/2 the beers we tested2 were literally drenched1 with 2 hands, chosen because hands are the first to S Ra D 3/2 Neptunium 6.0260 Ce [Xe]4f 92 (237)4 Radium Cerium16 2 5.473 6d7s

2 silicic acid (silicon). 4 11/2 show signs of the disease. Those who drank even (226) s K U

87 7s 57 140.1 6s e [Rn]5f

2 6.2657

[Rn] d Uranium

Fr i La [Xe]4f5d 3 n 91

5.2784 3 2 238.028916d7s Francium a 5.5387 F

(223) Lanthanum 2 h 7s t 6s Pa

7 138.9055 2 [Rn]5f

[Rn] 8 n 6.1941 9 a Protactinium

[Xe]5d 90 2 4.0727 L 231.035886d7s 5.57692 D 3/2 Ground-stateLevel Th [Rn]5f Thorium 2 5.89 2

1 °4 89 7s

G s 232.0381

Atomic e

d Ac [Rn]6d i

Number n Actinium 2 6.3067 i

t (227)

58 c 6d7s A [Rn] Ce 5.17 2 Symbol Cerium16 140.1 Name [Xe]4f5d6s 5.5387 † Ionization Atomic eight Energy (eV) W

Ground-state Configuration

† Understanding units ?

Average Strength(1) Beer 4.2% Alcopops 5% Cider 5% Wine 12.6% Spirit 37.5 – 40%

Over the last few years millions of pounds and several times as many words have been spent 40% spirit equates to around 1 unit of alcohol, alcohol. As a rule of thumb, a pint in a pub will making everyone aware of units and urging us all a recent BBC study found that most people normally contain between 2-3 units of alcohol. to drink within the Government’s daily guidelines. considerably over-estimated what a single measure was when asked to pour Jonathan Neame, Chief Executive of Kent Brewer But what do units actually mean? this themselves. Shepherd Neame says “The average strength Some people may know that one unit of alcohol Units in typical servings of alcoholic drinks(3) of beer is just under 4.2% making beer the UK’s

is exactly 10ml of pure alcohol (equivalent to 8 Beer Half pint Pint For beer it is generally easier. Beer is primarily lowest alcohol drinks category. Beer is one of the gms by weight). Many more know that the UK sold in single-serve containers and over 90% few alcoholic drinks where you can reduce the 4% 1.1 2.3 Government’s sensible drinking guidelines say of the beer sold in cans and bottles is now alcohol content and still produce an enjoyable that we should not regularly drink more than 5% 1.4 2.9 labelled to show the exact number of units in the drink with good flavours and complexity. In three or four units per day if you are a man – and container. Even in the pub, tracking units is not recent years, brewers both large and small, have two to three units per day if you are a woman(2). Wine 12% 14% much more difficult because the strength and been creating lower alcohol beers to satisfy the

But do people know how many units there are Small 125ml 1.5 1.8 serving size for beer are more consistent. Beer growing consumer demand for beer’s flavour and in a typical serving of their favourite drinks? The is primarily sold in pint or half pint glasses and refreshment without wanting to consume large Medium 175ml 2.1 2.5 evidence suggests many still do not. has alcohol content in the range 3.5% to 5.5% amounts of alcohol.” Large 250ml 3 3.5

Units are not always easy to understand in everyday life. Many wines now have an alcohol Spirits (40%) Beer is one of the few content of 13 or 14% (by volume), and glass sizes Single small pub measure (25ml) 1 range from 125ml to 250ml making it complicated 35ml measure 1.4 alcoholic drinks were you can to keep track of your drinking. So a single glass of wine can easily contain 3.5 units of alcohol. Double 2 reduce the alcohol content and still produce an enjoyable With spirits, which like wine are predominately Typical home poured measures(4) drink with good favours consumed at home, self-pouring can lead to a 57ml 2.3 higher number of units being consumed than and complexity realised. Whilst a single measure (25ml) of a

10 11 Beer makes up over 60% of drinks sales Community spirit in Britain’s community From the earliest recorded use of alcohol by pubs(1) 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 SAFER TO DRINK and in every era, beer (or its cultural equivalent) has been always drunk as part of a community IN A GROUP THAN ALONE activity with solitary drinking seen as taboo (1). Today scientific research is indicating that there may be a very good evolutionary reason for these restraints. That is, it is safer to drink in a “Our societal attitudes to drinking is one of the few group than alone. things that have not changed over time,” says Dr Peter March, a chartered psychologist and Psychologist Professor Dominic Abrams and his colleague Dr Tim Hopthrow director of Social Issues Research Centre based in of Kent University studied the risk taking behaviour of around 250 students Oxford, who has edited a report on the cultural half of whom had drunk enough alcohol to take them just to the drink driving aspects of alcohol use. “Even back in Egyptian times limit, half of whom were given a placebo drink. Some were placed in groups, there were rules and regulations designating when and where people drank alcohol. others were left on their own and all were offered a monetary risk (2).

“Sometimes the drinking was ceremonial, “We found that those who were drinking as part of a group were protected sometimes celebratory or even quasi-religious. from the negative effects of alcohol, “ explains Dr Hopthrow. “They were less But it was always done in a group and therefore likely to indulge in high risk behaviour than the solitary drinkers and actually subject to group imposed restraints.” took the same level of risk as when they were sober.

There is evidence that even ancient societies had a “On the other hand solitary drinkers took more risk than they did when they specific designated place for communal drinking – were sober and higher risks than the group drinkers. a place that today we would call the pub. “The group drinkers talked to each other, recognised the high risk takers and “The pub is not about just drinking alcohol discarded their opinions and overall seemed to follow the sensible common A good pub is a place although of course that is generally what we denominator.” do when we go to the pub, “ says Dr Marsh. where you can go in “A good pub is a place where you can go However it is not all good news. as a stranger and come in as a stranger and come out knowing something or someone local. A pub is “It is important to point out that this effect was only evident when the group out knowing something or about networking, finding out who is the had drunk moderately, “ says Dr Hopthrow. “We believe that as alcohol best plumber and on the most basic level consumption increases then this protective mechanism breaks down and providing human company for the lonely. someone local group behaviour deteriorates into competitiveness or even aggression.”

“All the research points to the conclusion that drinking as part of a group is far better for your Even back in Egyptian emotional wellbeing than drinking alone. It also times there were rules and adds to the welfare of the community as a whole. regulations designating Alcohol is the facilitator of all these things but when and where people drank alcohol drinking as part of a group provides a far greater function than just the imbibing of beer.” 12 13 of the beer, so it is down to the method of malting provide the bitter flavour and aroma synonymous used to determine the final flavour of the beer. with beer and the mixture is boiled in a vessel The wholesomeness of brewing Different methods of malting are used to produce called a ‘copper’. the different malts used to brew lager, ale, mild Crafted and brewed using natural, healthy and stout. High temperature kilning produces malt “Brewing water must always be of the highest ingredients; maintaining time-honoured British that is dark with flavours such as toffee, chocolate quality,“ explains Professor Bamforth. “Soft water, traditions; famed throughout the world for its or coffee. A more gentle heat produces paler malts such as that found in the Czech town of Pilsen, is unique quality and diversity; and environmentally 13% used to brew lighter beers like lagers and pale ales. needed for brewing lager. Hard water is generally friendly to boot! Not many drinks can claim to be as of people believe incorrectly that considered the best for brewing ales. Rain that falls all-round wholesome as beer. beer is made from Next up is the brewing of the beer. The malt is on the Peak District picks up salt as it seeps through “chemicals” rather crushed and mixed with hot water. Then the thick the rocks into the deep wells around Burton on Trent Brewing, a complex and time consuming process, than from malted barley and hops. porridge, ‘the mash’, is left in a special container where it is used to brew the town’s famous India does not tolerate shoddy workmanship. Beer is called a mash tun while the sugars are released by Pale Ales. made principally from seasonal, natural ingredients the malt’s enzymes. Now the hops are added to and any mistakes will show up immediately in “Hops give beer both bitterness and aroma. the taste and the aroma. Consistent and careful The more hops that are added to a beer the more craftsmanship are critical. Today’s brewing industry bitter it will be. There are so many varieties of the is a byword for stringent quality The Regional Brewer The beauty of the brewing industry is that it is not just the small guys that have the hop plant and each has its own distinctive flavour, with the big players setting the Indeed there is little in beer that monopoly on environmentally friendly product sourcing and production methods. cannot be described as healthy from the Bramling Cross, which provides a spicy standard. Wells & Young’s, Britain largest independently owned brewery, produces around and wholesome. Not for nothing seven thousand gallons a day of ales and yet still manages to use 100% British curranty aroma to the mild herbal flavour of the ingredients, provide employment for hundreds of British workers and keep its Millennium.” “Beer is seen as a simple, The Micro Brewer was the drink known for so long carbon footprint low. Sue Hayward and her husband John Martin are the founders unsophisticated drink especially as ‘liquid bread.’ And to add to the and owners of The Waen Brewery near Newport miracle that is beer, nothing from “Our barley comes from East Anglia, less than forty miles away from our Bedford Finally the resulting liquid – the wort – is filtered, when compared to wine,” says in mid Wales, which they set up in late 2008 using second site and our hops come from Worcestershire or Kent, “ explains Johnny Kirkham, cooled and run into tanks, where the yeast is added Charles Bamforth, Professor of hand equipment and a grant from the local council. Just the brewing process goes to marketing manager for Wells & Young’s. “Where possible we try to have a direct over a year later business is booming and John has long waste; leftover yeast is converted and the fermentation takes place. Yeast is one of Malting and Brewing Sciences relationship with our suppliers, for example the farmers who supply the barley for given up his job as a purchasing manager to act as the to marmite, the used grain fed Young’s bitter – incidentally the first ale to be awarded the Red Tractor symbol – are nature’s miracles, a fungus which feeds on sugar at the University of California, business manager, whilst Sue is head brewer with children regular visitors to our brewery.” to produce alcohol, carbon dioxide and the host and the author of several books Hermia, 10, and Oscar, 8, helping out at weekends. Sue and to farm animals and the spent John see their brewery as a business but also as a vocation hops converted to high nutrient of flavours that make beer taste like beer. In just a on beer and brewing. “Wine is Wells & Young’s water is still supplied by the on-site aquifer well that was dropped which carries with it a certain spirit. few days most of the fermentation is complete and made from one basic ingredient, fertiliser. by the Wells founder Charles Wells in 1902. The water is extracted from the porous “One of the most important things for us was that our limestone layer that runs about 100 foot under the North Bedford. Geological the ‘green’ beer left for the yeast to do the last of its grapes, and the finished product brewery was local, “ says Sue, 43. “That is we sold our beer studies have shown that it can take up to 200 years for the water to filter through the All brewing starts with barley, a work. Finally the beer – made with just these natural can vary from year to year in its locally and we used, as much as possible, local ingredients limestone before it is pumped from the brewery wells. in our beer.” ingredients – is ready to be packaged and sent to flavour and quality. plant bursting with goodness, Nothing is allowed to go to waste. All the spent grain after the malted barley has To that end the hops come from Herefordshire, just over the containing not only natural the pub, the shop or the supermarket. A naturally been used for brewing is sold for animal feed, and leftover yeast is sent off to border, and the barley from Warminster. The water is local, starch but protein and fibre too. wholesome and healthy drink ready for you to enjoy. “In a good year they call it make Marmite. coming from the River Severn and is perfect for brewing. The During malting, the barley is vintage. A bad year is simply end result is a drink packed with wholesome flavours and “Breweries such as ours, provide a perfect example of how ingredients that are sold in casks to pubs all over the UK even allowed to sprout or ‘germinate’ passed off to the customer as an industry can be successful, yet at the same time both in the House of Commons bar. and this releases the natural ‘one of those things’. Compare environmentally and socially responsible, “ says Johnny . Many of the beers are low in alcohol content, which Sue says that with beer which is made enzymes that unlock goodness has a special appeal to a growing band of drinkers. She is Not many from the grain. During the final “We employ around 600 people here in Bedford from a variety of ‘live’ and particularly proud that all her beers are suitable for vegans and use 100% British ingredients which travel a stage of malting, the green malt temperamental ingredients and and vegetarians. And there is another consumer group that short distance to get to us. We recycle virtually all drinks can claim Sue has made a point of encouraging. yet still, day to day, year by year, is roasted or ‘kilned’. Kilning is our waste product and finally around 90% of our beers are sold here in the UK, which keeps our it achieves consistency of flavour “Women are discovering cask ale in ever increasing numbers,“ needed to stop the germination to be as all round carbon footprint relatively low. British brewing is says Sue. “We run beer tasting for women and Our First of process – otherwise you would and quality. an industry we should all be very proud of.” the Summer Waen is light in colour and fizz, not too hoppy produce new barley plants wholesome and full of flavour. It happens to have a pink label on it and women can’t get enough of it. That encourages them to rather than beer! Malt is at the come and taste our other ales and suddenly you’ve got a heart of the colour and flavour as beer regular new customer.” 14 15 The National Brewer 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 them are sourced here in the UK, “ says Martin Thomas, 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 from farmers in Derbyshire, Hampshire, Beer and The Great British Heritage Lincolnshire, Shropshire and Yorkshire and because our maltings is centrally located in Burton upon Trent this means that none of our barley travels more than a few hours to get to us. At the heart of every community in Britain is the the symbol of a group of people or a community There is much to celebrate. We have “Our yeast is grown on site and our water comes from bore holes close to or in our breweries. Only our hops pub. The place where we go to meet friends, drink, coming together. more breweries than at any time since come from overseas and this is mainly because plant disease and the British climate make it difficult to grow sometimes to eat, to play games and listen to live the Second World War, producing hops in large enough quantities to support the brewing industry here. However we currently buy 15% of our hops from UK growers and have made a commitment to increase that figure to 25% over the next few years. ” music, to enjoy a roaring log fire in the winter and As long as humans have been around we have been innovative beers of great variety and a

a sunny garden in the summer, to gossip and brewing using the cereal that is closest to us to make consistently high standard. And they Martin reckons that Molson Coors sources barley from around 600 – 700 British suppliers, providing them network, to commiserate and to cheer. alcohol. It appears that drinking alcohol has are environmentally friendly, by and 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 been part of human society for thousands large using locally grown produce and discuss supply, quality and environmental issues. “We have a really good two way dialogue, ” adds Martin. From the early alehouses of medieval of years. selling in the UK. “If we are in close contact with our farmers, then they know that we are supporting them, and we can also times, through to the great coaching be assured of the provenance and quality of the ingredients that go into our beer.” inns of the 18th and 19th century Although the original big brewing Yet still we persist in the myth that Like many industries, brewing relies heavily on water. and onto today’s wide variety of nations were Iraq and Egypt, there somehow beer is an inferior drink to smart city, friendly town and ancient is evidence that brewing was taking foreign imports such as wine. From “We pump our own water supply direct from underground aquifers, but we know that the resource is not infinite,” says Martin. “When you compare our water use to other industries, brewers already have a very village pubs, public houses have place in Ireland as far back as 3,000 government receptions, through to good story to tell.” been central to the British way of life years ago. The Romans talked about weddings and business conferences, for nearly a thousand years. Quite the British natives drinking a ‘wine wine is served rather than beer. “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 simply, we could not imagine life in made of barley’ and when the Saxons system and cleaned up, and that costs us money. It makes good economic, as well as social, sense to Britain without them. and Angles from Germany colonised our “It hasn’t helped that the British conserve the quantity and quality of water within the brewing process.” islands in the fourth and fifth century they have traditionally served beer in Finally, Molson Coors, in common with most British brewers, sell their beer almost exclusively to the The figures speak for themselves. More than brought with them the technique of using plain pint or half pint glasses,” domestic market. a quarter of all adults visit a pub every week, grain to make beer. explains Pete. “It is hard to look and each year tourists and visitors to Britain enjoy elegant when you are holding one “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 low as possible. For 13.2 million trips to the pub. As a result the pub and Today beer as a drink is absolutely ingrained in our of those.” example we always send out a full lorry and carefully co-ordinate routes. Over the last few years we have brewing industry employs 540,000 people directly national psyche, and brewing a British industry we taken around half a million beer miles out of our road use – a huge saving on energy and carbon emission.” and 380,000 in associated trades which contribute can be truly proud of. But British brewers are getting around £28 billion to the UK economy. the message and now many of them are producing beautiful And at the heart of every pub is the beer, mostly drinking glasses – goblets, flutes British, often brewed locally, created with the and slender rummers, which rival those of their “It’s a no-brainer that all of us, the public and the craftsmanship and consistent quality that has made Belgium and Dutch counterparts – and selling them Government should support the great British our national drink an icon around the world. in wonderfully designed bottles you can easily give icon that is beer, “ says Pete Brown. “For too many as a gift or take to a dinner party. Now beer can years it has been fashionable to look down on our “There is something inherently convivial and look, as well as taste, sophisticated. own national drink in favour of other more exotic 68% sociable about beer, more so than any other drink,” overseas imports. of people believe says Pete Brown, the award-winning author of But it is not all good news. Pubs are closing at a rate that beer is Britain’s several books on British beer and pubs. “Whisky of thirty-nine per week and beer sales in them are “But to do that is to turn our backs on our great national drink is nosed and contemplated in solitude, wine down by 17 million pints a day compared to their British success story and our own heritage, and miss drunk sedately with a meal. But every single ritual peak in 1979. In the last year alone beer sales were out on the myriad varieties of wonderful tastes and surrounding beer – regulars at the local, clinking down 5%. complexities that beer can offer.” of glasses, saying cheers, all reinforce the drink as

16 17 Matching beer to food “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 fish.

“The heavier white meats such as chicken and pork suit the flowery flavours of summer beers, whilst many lagers perfectly complement the delicate flavours 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 flavours such as chocolate or toffee.

“Stilton goes well with higher alcohol plum- flavoured beers or a hoppy brown ale while stout complements game dishes. Speciality continental beers or stronger British ales work perfectly as a digestive, Beer – back on the menu or with a variety of cheeses.”

With over 2,500 amazing British lagers, ales Beer is no longer seen as a mundane workaday time about the complexities that make and bitters to choose from and enjoy, it’s no alternative to wine. Instead, for the truly up the flavours and aromas of the average wonder that the cognoscenti are turning their discerning drinker is it the height of chic to British pint. sophisticated taste buds towards beer. ‘know your beers’. Hardly surprising then, that Michelin-rated chefs Raymond Blanc and Indeed appreciating the beer you are drinking, Year on year, the sales of cask ale are growing Michel Roux have been quick to introduce understanding what makes a good quality at a rate of around 7%(1). And women too, beer lists in their restaurants, complete with drink and how to differentiate between a huge who have traditionally eschewed beer on the beer sommeliers. And numerous other range of flavours is every bit as complicated grounds that it may be too bitter, confusing or boutique hotels and restaurants are following and skilled as wine tasting. generally unappealing, are now discovering their lead. the delights of a really good beer. According “Beers are easily as interesting as wine, both to a survey carried out in 2009, around 30% But you don’t have to go upmarket to find out in terms of their flavours, tastes, and textures, of women drinkers have now tried cask ale about beer. The phenomenal increase in the but also in terms of their provenance, history compared to just 16% in 2008(2). number of beer festivals and tasting events and, in these environmentally friendly times, up and down the country are all adding to the their carbon footprints too,“ says Rupert numbers of ale and lager drinkers – many of Ponsonby, beer connoisseur. them women – who are learning for the first

18 19 A healthy perspective References

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 deficient vitamins and minerals, “ explains Dr Jack Edmonds, a private GP in central London. Beer – the nutritional ‘superdrink’? Defating the weight issue (1) Healthy hydration guide. British Nutrition Foundation 2010. Calorie comparison Table “There are many healthy reasons to drink a pint of beer. This report shows that beer, as well as promoting (2) Nardini M, Narella F, Saccini C and Ghiselli A, (2006). “Phenolic acids from beer are (1) Source – http://www.nutracheck.co.uk ‘good’ cholesterol, contains B vitamins , various minerals and antioxidants including high levels of silicon absorbed and extensively metabolised in humans”. J.Nutritional Biochemistry, 17:14-22. (2) “The wise drinkers guide” produced by the Wine and Spirit Education Trust in which is good for bones, skin and hair . There is some evidence that beer is beneficial in preventing partnership with Alcohol in Moderation. (3) Sripanyakorn S, Jugdaohsigh R, Elliot H,Walker C, Mehta P,Shoukru S Thompson RPH dementia, Parkinson’s Disease, Type II diabetes and atherosclerosis. and Powell JJ (2004). “The silicon content of beer and its bioavailability in healthy (3) US Department of Agricultural Nutrients Data Laboratory volunteers”. British Journal of Nutrition, 91(3):1-8. (4) Bobak M, Skodova Z and Marmot M. (2003). “Beer and Obesity: a cross-sectional study”. European Journal of Clinical Nutrition, 57:1250-1253. “This report also debunks the myth that beer makes you fat. Beer is around 95% water, contains very (4) Sripanyakorn S, Jugdaohsigh R, Thompson RPH and Powell JJ (2005). “Dietary silicon and bone health”. British Nutritional bulletin, 30 222-230. (5) Balkau et al. (1998) “High blood glucose concentration is a risk factor for mortality few free sugars to convert into fat – which gives it a low glycaemic load – and has a relatively low level of (4a) Eat well, be well. Food Standards Agency www.eatwell.gov.uk. in middle-aged nondiabetic men. 20-year follow-up in the Whitehall Study, the alcohol (ethanol) per volume. This all means that it is less fattening than spirits or wine. It is not beer that Paris Prospective Study, and the Helsinki Policemen Study.” Diabetes Care 1998 (5) Imhof A, Woodward M, Doering A et al. (2004). “Overall alcohol intake, beer wine Mar;21(3):360-7 makes you fat but the lifestyle and eating habits which may go along with beer drinking. and systemic markers of inflammation in Western Euopre:results from the three MONICA samples (Augsburg, Glasgow, Lille)”. European Heart Journal, 25:2092-2100. (6) Pawlak et al. (2004). “Effects of dietary glycaemic index on adiposity, glucose homoeostasis, and plasma lipids in animals.” Lancet;28364(9436):778-85 (6) Koppes LL, Bouter LM, Deckker, Heine RJ and JM Hendriks HF (2005). “Moderate “If you are going to accept that people want to drink alcohol then, on balance, beer is one of the healthier alcohol consumption lowers the risk of Type II Diabetes: a meta-analysis of ways to do so. prospective observational studies”. Diabetes Care, 28:719-725. Essential minerals: the silicon story (7) Leitzmann MF, Giovannucci EL, Stampfer MJ et al. (1999). “Prospective study of (1) Sripanyakorn S, Jugdaohsingh R, Elliott H, et al. The silicon content of beer and its alcohol consumption patterns in relation to symptomatic gallstone disease in men”. bioavailability in healthy volunteers. Br J Nutr 2004;91: 403–9. “However this doesn’t mean we can all rush out and drink huge amounts of beer. This report clearly shows Alcoholism: Clinical and Experimental Research, 23(5):835-841. (2) Jugdaohsingh R, Anderson SH, Tucker KL, et al. Dietary silicon intake and that all the benefits of beer – health, social and psychological – are only enjoyed when beer is drunk in (8) Hernan M, Chen H, Schwarzchild MA et al. (2003). “Alcohol consumption and absorption. Am J Clin Nutr 2002;75:887–93. incidence of Parkinson’s Disease”. Annals of Neurology, 54:170-175. moderation and preferably with a low alcohol content. (3) MacDonald H, Hardcastle A, Jugdaohsingh R, Reid D, Powell J. Dietary silicon (9) Ganguli M, vander bilt J, Saxton JA et al.(2005). “Alcohol consumption and cognitive intake is associated with bone mineral density in premenopausal women and function in late life. A longitudinal community study.” Neurology, 65:1210-1748. postmenopausal women taking HRT. J Bone Miner Res 2005;20:S393 (abstr).

(10 ) McConnell MV, Vavouranakis I, Wu LL et al. (1997). “Effects of a single daily (4) Pedrera-Zamorano JD, Lavado-Garcia JM, Roncero-Martin R, Calderon-Gardcia JF, alcoholic beverage on lipid and haemostatic markers of cardiovascular risk.” Rodriquez-Dominquez T, Canal-Macias ML. Effect of beer drinking on ultrasound American Journal of Cardiology, 80(9):1226-1228. bone mass in women. Nutrition. 2009;25:1057-63. If you are going to (11) Van der Gaag Ms, Ubbink JB, Sillanaukee P, Nikkari S and Hendriks FS (2000). (5) Tucker KL, Jugdaohsingh R, Powell JJ, Qiao N, Hannan MT, Spripanyakorn S, “Effects of consumption of red wine, spirits and beer on serum homocysteine”. Cupples LA and Kiel DP. Effects of beer, wine and liquor intakes on bone mineral Lancet, 355:1522. density in older men and women. Am J Clin Nutr 2009;89:1188-96. accept that people want to (12a) Gerhauser c< Alt A, Heiss E et al. (2002). “Cancer chempopreventative activity of xanthohumol, a natural product drevised from hop”. Molecular Cancer Understanding units drink alcohol then, therapeutics, 1:959-969. (12b) Dell’Eva R, Ambrosini C, Vannini N et al (2007). “AKT/NF-kB Inhibitor Xanthohumol (1) BBPA Statistical Handbook 2009. on balance, beer is one of the targets cell growth and angiogenesis in hematologic malignancies.” Cancer, (2) Alcohol advice (2009) Department of Health www.doh.org. 110(9):2007-2011. (3) Calculator of units of alcohol (UK only) www.cleavebooks.co.uk healthier ways to do so (13) Yajima H, Ikeshima E, Shiraki m (2004). “Isohumulones, bitter acids derived from hops, activate both peroxisome proliferator-activated receptor (PPAR) alpha and (4) Home drinkers ‘over-pour spirits’: BBC News Online, 31 December 2009 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.

20 21 References continued

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 Britain’s 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 don’t 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 26th -28th Feb 2010 Report Design: hughes-design.co.uk Report Design: 22 www.beeracademy.co.uk