Preface.

Chapter One: Beer as Part of the Diet.

Beer: a vice or a staple part of the diet?.

Getting beer into perspective.

What is moderation?.

But what about addiction?.

Impacts on behaviour.

Chapter Two: Beer through history.

Brewing travels west.

Restraining excess.

Religious origins.

Maintaining standards.

Beer: a nutritious dish for the whole family.

Temperance pressures.

Towards prohibition.

Chapter Three: The basics of malting and brewing in relation to product safety and wholesomeness.

Chemical beer?.

Barley.

Hops.

Water.

Basic outlines of malting and brewing.

Malting.

Brewing.

The chemistry of beer.

Ethanol.

Carbon dioxide.

Other gases.

Water.

Carbohydrates.

Proteins, polypeptides and amino acids.

Lipids.

Flavours from hops.

Phenolic materials.

Low molecular weight contributors to beer aroma.

Chapter Four: The basics of human nutrition.

EnergyCarbohydrate, fat and protein.

Vitamins.

Minerals.

Fibre.

Water.

Balance.

Chapter Five: The composition of beer in relation to nutrition and health.

EnergyCarbohydrate, fat and protein.

Water.

Vitamins.

Minerals.

Fibre.

Comparison of beer with other foodstuffs for nutrient value.

Antioxidants.

Potentially deleterious components of beer.

Beer as a “treat”.

Chapter Six: The impact of alcohol on health.

Direct and indirect impacts.

The impact of alcohol on the heart and circulatory systemThe liver and the digestive system.

Reproductive system.

Brain and cognitive function.

Kidney and urinary tract.

Age.

Cancer.

Allergy.

The Common Cold.

Chapter Seven: In conclusion.

References