This important book reviews all major aspects of the production and composition of beer in relation to the effects on human health of its consumption.

Beer: Health and Nutrition provides fascinating and in-depth scientific coverage of beer as part of the diet, the role of beer through history, malting and brewing practices in relation to product safety and wholesomeness, human nutrition, the composition of beer in relation to nutrition and health, and the impact of alcohol on health. A final chapter makes important conclusions about the role of beer in the human diet.

Beer: Health and Nutrition is essential reading for nutritionists and dieticians, and a wide range of health professionals, food and beverage scientists and technologists, chemists and microbiologists. All those involved in the brewing industry will find much of interest within the covers of this book. All libraries in universities, research establishments and medical schools should have this important resource on their shelves.

Contents

1. Beer as Part of the Diet
2. Beer Through History
3. The Basics of Malting and Brewing: Product Safety and Wholesomeness
4. The Basics of Human Nutrition
5. The Composition of Beer in Relation to Nutrition and Health
6. The Impact of Alcohol on Health
7. Conclusion

Index

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