Beer probably originated in Mesopotamia and is one of the oldest recorded recipes. The process of making beer was first documented by ancient Egyptians and later the brewing process spread to Northern Europe.
It consists of cereal malt, hops and yeast.
The fermentation process enriches the product with beneficial ingredients such as polyphenols.
Polyphenol content: 12-52 mg/100ml (Ale beers have a greater polyphenol content than lager)
The composition may differ from one type of beer to another. However, the average beer contains quite a few nutrients, including carbohydrates, proteins/amino acids, minerals, vitamins and polyphenols. Among minerals, potassium, phosphorus, calcium, sodium and silicon are the most abundant, while folic acid is the most abundant vitamin.
Silicon is mainly found in whole grains and fiber-rich foods. Therefore, beer is one of the main dietary sources of silicon with recognized benefits in terms of skeletal and neurological function.
The alcohol content is variable (0%–15% Vol.) depending on the type, ingredients and fermentation method. Most beers contain 4%–5% alcohol equivalent to 3.2–4 g alcohol/100 g or 100 mL.
Moderate alcohol consumption has been associated with beneficial effects on human health. In particular, consumption of red wine and beer has shown benefits in several important diseases. But in addition to alcohol, these drinks have a high content of polyphenols that contribute to these effects
An average beer contains 140kcal per 330ml this means that one beer a day, for a month can tip the scales around half a kilo
Other important notes:
Consumption in moderation - 1*330ml per day for women and 2*330ml per day for men
Beer contains compounds such as silicon and hops that could play a major role in preventing brain disorders.
It also contains melatonin which helps with sleep
Bibliography:
Sánchez-Muniz, F. J., Macho-González, A., Garcimartín, A., Santos-López, J. A., Benedí, J., Bastida, S., & González-Muñoz, M. J. (2019). The Nutritional Components of Beer and Its Relationship with Neurodegeneration and Alzheimer's Disease. Nutrients, 11(7), 1558. https://doi.org/10.3390/nu11071558
Osorio-Paz, I., Brunauer, R., & Alavez, S. (2020). Beer and its non-alcoholic compounds in health and disease. Critical reviews in food science and nutrition, 60(20), 3492–3505. https://doi.org/10.1080/10408398.2019.1696278
Redondo, N., Nova, E., Díaz-Prieto, L. E., & Marcos, A. (2018). Effects of moderate beer consumption on health. Efectos del consumo moderado de cerveza en la salud. Nutricion hospitalaria, 35(Spec No6), 41–44. https://doi.org/10.20960/nh.2286