The Surprising Benefits of Beer? - Brief Article

Yes, it is possible to drink a toast to your health

"Beer, if drank in moderation, softens the temper, cheers the spirit, and promotes health." -- Thomas Jefferson

Okay, while we're not about to tell you that beer is a health food, (and there's never any justification to drink in excess), it would seem that Jefferson did have a clue about what several studies today suggest: that there are health benefits to be gained from light-to-moderate beer drinking.

Take, for example, results of a study presented in December which confirmed that beer, especially darker brews, are rich in antioxidants. Dr. Joe Vinson and colleagues from the University of Scranton, Penn., found that beer prevented the oxidation of low-density lipoprotein (LDL, or "bad" cholesterol) and very low-density lipoprotein (VLDL, or "very bad" cholesterol), a good thing since oxidation produces harmful, free-radical compounds (metabolites).

A second study, done by Dr. John Trevithick and colleagues at the University of Western Ontario in Canada showed that people who consumed one alcoholic beverage daily reduced their risk of developing cataracts by half, again thanks to antioxidants.

And the research doesn't stop there. In November, 1999, the New England Journal of Medicine reported that light-to-moderate alcohol consumption (as little as one drink per week) reduces the overall risk of stroke.

And don't forget about vitamins and minerals. Beer contains vitamin B-6, which prevents the build up of homocysteine, a chemical linked to an increase in the risk of heart disease. And Guinness, Ireland's famous stout, is high in iron content. (In fact, in Ireland, Guinness is offered to blood donors and post-operative patients!)

While there are, of course, better ways to maintain a healthy lifestyle (such as eating a healthy diet and engaging in regular exercise), it is good to know that moderate drinking (one or two drinks a day) can be beneficial.

BEER BASICS

Besides water, beer is made with three basic ingredients: barley, hops and yeast. The barley (Hordeum distychum) (or "malt" as it is often referred to) gives beer its color. It also gives beer some of its sweetness and body.

The characteristic bitterness comes from the hops (Humulus lupulus), a perennial plant with flowers that actually look like pine cones. The third ingredient, yeast, is what actually creates the beer. Two types of yeast are used in beer brewing: ale yeast, (Saccharomyces cerevisiae) which produces a flowery aroma, and lager yeast (Saccharomyces uvarum), which is less fragrant.

COOKING WITH BEER

Besides being a drink, beer is also a very good ingredient for cooking. Because alcohol has a lower boiling point than water, it evaporates quickly, therefore imbuing your recipe with the taste of beer, without the effects of alcohol. Try using beer for marinades, for steaming clams, in soups and stews (in place of water, stock or wine), for braising meat, as a moistening agent in breads, and in batters for fried chicken, fish or vegetables.

Apple Lager Tart

1 1/2 cups chopped walnuts or pecans, or
a mixture of both
1/2 cup flour
1 Tbsp. sugar
4 Tbsp. butter, cut into small pieces
1 egg, beaten
1 tsp. vanilla
1 teaspoon Grand Marnier (optional)
4 apples (Granny Smith or Golden
Delicious), peeled and thinly sliced
1 cup good-quality lager
1 Tbsp. cinnamon
1 tsp. nutmeg
1 tsp. sugar

In a food processor or by hand, combine nuts, flour and sugar until crumbs form. Add butter and incorporate. Add egg, vanilla and Grand Marnier and pulse or knead until a sticky dough forms. Turn onto a floured cutting board and knead two or three times. Form into a ball and cover with plastic wrap. Refrigerate for at least two hours or overnight.

Meanwhile, in a bowl combine sliced apples and beer. Set aside.

Preheat oven to 350 degrees. Press dough into a 9-inch tart pan. Bake the tart shell for 15 minutes.

Drain apples in a colander, then arrange slices on top of the tart shell. Sprinkle with cinnamon, nutmeg and sugar.

Bake for 40 minutes or until apples are soft.

Cool and serve with fresh whipped cream or heavy cream.

Stout stew with Root Vegetables

1 lb. beef round for stew
3 cloves garlic, minced
1 large onion, cut into wedges
1 Tbsp. olive oil
1 Tbsp. flour
1/2 Tbsp. dry mustard
Salt and pepper to taste
12-ounce bottle of good-quality stout
1 cup water or beef or vegetable stock
1 potato, chopped
1/2 cup baby carrots

In a Dutch oven, saute garlic in the olive oil for 1 minute. Add pieces of beef (in small batches) and brown. Remove beef with a slotted spoon, leaving the garlic in the pan.

Saute the onions until soft, about 8 minutes. Add flour and dry mustard and stir to coat. Season with salt and pepper and add beer, water or stock and beef. Bring to a boil. Cover and cook over low heat for 20 minutes.

Add potato and carrots and cook covered for 40 minutes or until vegetables are tender. Serve with dill beer bites (recipe follows) or over egg noodles.

Dill beer bites

1 cup flour
1 Tbsp. baking powder
1 Tbsp. sugar
1/2 Tbsp. dried dill
1/3 cup beer