ReviewCurrent research in food science2023
A comprehensive review of the benefits of drinking craft beer: Role of phenolic content in health and possible potential of the alcoholic fraction.
Review in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Research Progress on Raw Materials, Adjuncts, and Flavor Formation in Craft Beer.Foods (Basel, Switzerland) · 2026Review
- Flavorful Microbial Fermentation: Metabolic, Flavoromic, and Sensory Analysis Insights Into Probiotic-Enhanced Catharina Sour Beer WithInternational journal of microbiology · 2026Article
- Article
- The moderating effect of family socioeconomic status in the relationship between health-related behaviors and quality of life among the Hakka older adults in Fujian, China.Quality of life research : an international journal of quality of life aspects of treatment, care and rehabilitation · 2025Article
- Impact of Brown Rice as Adjunct on Beer Brewing.Foods (Basel, Switzerland) · 2025Article
- Comparative analysis of physicochemical properties, antioxidant activities, and metabolomic profiles in daylily-supplemented craft beer fermented with differentFood chemistry: X · 2025Article
- The Potential of Co-Fermentation withFoods (Basel, Switzerland) · 2024Article
- Relationship between moderate alcohol consumption, genetic polymorphisms and body weight in a population sample of Puerto Madryn, ArgentinaBiomedica : revista del Instituto Nacional de Salud · 2024Article
- Quantitative modelling of Plato and total flavonoids in Qingke wort at mashing and boiling stages based on FT-IR combined with deep learning and chemometrics.Food chemistry: X · 2024Article
- Craft Beer Produced by Immobilized Yeast Cells with the Addition of Grape Pomace Seed Powder: Physico-Chemical Characterization and Antioxidant Properties.Foods (Basel, Switzerland) · 2024Article
- An Interdisciplinary Assessment of Biochemical and Antioxidant Attributes of Six GreekPlants (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Currently, there is greater production and consumption of craft beer due to its appreciated sensory characteristics. Unlike conventional beer, craft beers provide better health benefits due to their varied and high content of phenolic compounds (PCs) and also due to their alcohol content, but the latter is controversial. The purpose of this paper was to report on the alcoholic fraction and PCs present in craft beers and their influence on health. Despite the craft beer boom, there are few studies on the topic; there is a lot of field to explore. The countries with the most research are the United States > Italy > Brazil > United Kingdom > Spain. The type and amount of PCs in craft beers depends on the ingredients and strains used, as well as the brewing process. It was determined that it is healthier to be a moderate consumer of alcohol than to be a teetotaler or heavy drinker. Thus, studies in vitro, with animal models and clinical trials on cardiovascular and neurodegenerative diseases, cancer, diabetes and obesity, osteoporosis and even the immune system suggest the consumption of craft beer. However, more studies with more robust designs are required to obtain more generalizable and conclusive results. Finally, some challenges in the production of craft beer were detailed and some alternative solutions were mentioned.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.