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This was actually the topic of the closing address at the Master Brewers Association of America (basically a modern guild meeting + trade show). The main thrus

This was actually the topic of the closing address at the Master Brewers Association of America (basically a modern guild meeting + trade show). The main thrust of the talk was that nutritionally, beer and wine should be about equal, but everyone believes that wine is healthy and beer isn't - which is not scientifically accurate. A more nuanced view: ethanol (alcohol) accounts for nearly all of the cardio-vascular benefits, and thus, beer and wine are equal. Wine contains more anti-oxidants and anti-aging properties, but you would need to get very (very) drunk to get those benefits (well past the Ballmer Peak). Beer, specifically craft beers, have great phytonutrients and macronutrients - and you can get those benefits from a single bottle. In my opinion: advantage beer.

kaitai 11y ago
In particular, a pint of beer does have a lot of polyphenols which may be good for, say, sports recovery: http://www.ncbi.nlm.nih.gov/pubmed/21659904 http://www.ncbi.nlm.nih.gov/pubmed/21659904 Some people are trying to make a lower-alcohol, salty beer that would be a real sports-recovery drink. Anyone here have experience with old-country low-alcohol everyday beverages like sima, kotikalja, kvass, etc? Europe used to have a grand tradition of these low-alcohol "near-beers" or "malt beverages" that people would drink on the farm. They were hydrating and had a lot of the health benefits of above, but since the ethanol was low I'm not sure what effect they had on cardiovascular health. Also, the Romans and others down south in Europe used to water their wine heavily -- they drank a larger volume through the day but kept ethanol ingestion moderate. I wonder what the health ramifications were.
- pavel_lishin 11y ago
  Oh yes, I used to love drinking kvass as a kid in Moscow. (I have no idea what the alcohol percentage was.) I don't know if it's possible to get an equivalent here in the United States - I've tried bottled and other varieties, and they all tasted like crap-flavored soda. Went back to Moscow last summer, and got the good stuff - just like I remember.
- macNchz 11y ago
  >Anyone here have experience with old-country low-alcohol everyday beverages like sima, kotikalja, kvass, etc? Europe used to have a grand tradition of these low-alcohol "near-beers" or "malt beverages" that people would drink on the farm. They were hydrating and had a lot of the health benefits of above, but since the ethanol was low I'm not sure what effect they had on cardiovascular health. When I was in high school my dad came back from a trip with a taste for traditional kefir, and brought with him some of the yeast 'grains' that are used to make it. He stuck with it for a few months, enjoying a couple of glasses a day, a jug continuously fermenting in the pantry. After a while he began to realize that he was more tired than usual in the afternoons and felt like taking a nap almost every day. As it turns out, the fermented kefir contains a small amount of alcohol–seemingly just enough to make him a bit drowsy. Maybe not even enough to be noticeable if you're doing something physical, but only if you're focused and working at a desk.
- sea2summit 11y ago
  The salty beer you're referring to is called Gose. It's a salty sour (lemony tart) ale of low alcohol that was brewed in the summertime, starting in the early 16th century. Along with the electrolytes that plants crave, the brewing process and low ph insured it was a pathogen free source of hydration. Leipziger is the standard bearer, imo; most American versions don't add enough salt.
  - kaitai 11y ago
    I love Gose!

kaitai 11y ago

In particular, a pint of beer does have a lot of polyphenols which may be good for, say, sports recovery: http://www.ncbi.nlm.nih.gov/pubmed/21659904 http://www.ncbi.nlm.nih.gov/pubmed/21659904 Some people are trying to make a lower-alcohol, salty beer that would be a real sports-recovery drink. Anyone here have experience with old-country low-alcohol everyday beverages like sima, kotikalja, kvass, etc? Europe used to have a grand tradition of these low-alcohol "near-beers" or "malt beverages" that people would drink on the farm. They were hydrating and had a lot of the health benefits of above, but since the ethanol was low I'm not sure what effect they had on cardiovascular health. Also, the Romans and others down south in Europe used to water their wine heavily -- they drank a larger volume through the day but kept ethanol ingestion moderate. I wonder what the health ramifications were.

pavel_lishin 11y ago
Oh yes, I used to love drinking kvass as a kid in Moscow. (I have no idea what the alcohol percentage was.) I don't know if it's possible to get an equivalent here in the United States - I've tried bottled and other varieties, and they all tasted like crap-flavored soda. Went back to Moscow last summer, and got the good stuff - just like I remember.
macNchz 11y ago
>Anyone here have experience with old-country low-alcohol everyday beverages like sima, kotikalja, kvass, etc? Europe used to have a grand tradition of these low-alcohol "near-beers" or "malt beverages" that people would drink on the farm. They were hydrating and had a lot of the health benefits of above, but since the ethanol was low I'm not sure what effect they had on cardiovascular health. When I was in high school my dad came back from a trip with a taste for traditional kefir, and brought with him some of the yeast 'grains' that are used to make it. He stuck with it for a few months, enjoying a couple of glasses a day, a jug continuously fermenting in the pantry. After a while he began to realize that he was more tired than usual in the afternoons and felt like taking a nap almost every day. As it turns out, the fermented kefir contains a small amount of alcohol–seemingly just enough to make him a bit drowsy. Maybe not even enough to be noticeable if you're doing something physical, but only if you're focused and working at a desk.
sea2summit 11y ago
The salty beer you're referring to is called Gose. It's a salty sour (lemony tart) ale of low alcohol that was brewed in the summertime, starting in the early 16th century. Along with the electrolytes that plants crave, the brewing process and low ph insured it was a pathogen free source of hydration. Leipziger is the standard bearer, imo; most American versions don't add enough salt.
- kaitai 11y ago
  I love Gose!