🍺 Beer and Vitamin B: Surprising Findings in German Study

Scientists in Germany tested 65 beers from local supermarkets for their vitamin B content, uncovering notable differences between beer types—and between alcoholic and non-alcoholic varieties.

Key Findings

Beers made with suppressed fermentation were found to contain prebiotics, probiotics, polyphenols, carbohydrates, and vitamin B6.

Bock beer (made from barley) had the highest vitamin B6 levels, followed by lagers, dark lagers, wheat beers, and rice beers.

Non-alcoholic beers that had alcohol removed after full fermentation contained significantly more B6 than NA beers made with yeasts that produce less alcohol.

The B6 Breakdown

• One non-alcoholic lager provided nearly 59% of the US recommended dietary allowance for vitamin B6.
• By comparison, the average lager in the study offered just 20%.
• No significant difference in vitamin B6 content was found between alcoholic and non-alcoholic beers overall.

Background: Why It Matters

Beer is brewed from barley and yeasts—both known sources of vitamin B6. The study aimed to determine whether the process of removing alcohol changes the nutrient profile.

The researchers noted that vitamin B6 deficiency may increase the risk of cardiovascular disease, depression, diabetes, inflammation, and some cancers. Medical experts recommend obtaining B vitamins from dietary sources such as fish, beef liver, potatoes, and non-citrus fruits, rather than from supplements.

Source

The study was published by scientists in Germany. The specific journal or institution was not cited in the original text.