Hop Science - May 2026

Non-alcoholic and regular beer as a source for Vitamin B6 

Vitamin B6 is an essential cofactor of numerous enzymes, and beer may contribute substantially to its dietary intake. Though it is generally known that beer contains high amounts of different vitamine B compounds, data on the complete vitamer profile in beer is scarce. In this study, using a novel SIDA LC−MS/MS method, the quantification of pyridoxine, pyridoxal, pyridoxamine, 4-pyridoxic acid, pyridoxine-5′-β-glucoside, pyridoxine-5′-β-maltoside, and pyridoxine-5-β-cellobioside was established. The method was validated for linearity, precision, recovery, and limits of quantification (0.20-12.9 μg/L) and detection. The analysis of over 60 beers revealed total vitamin B6 concentrations ranging from 95.3 to 1020 μg/L, including multiple B6 glycosides. The differences in vitamin B6 composition were primarily associated with raw materials rather than with brewing technology. No significant differences were observed between alcohol-free and corresponding full-strength beers, whereas wheat beers showed vitamin B6 contents significantly lower than those of lager beers. In terms of the different production methods for alcohol free beers, those using a full fermentation process with special yeasts showed higher vitamin B6 levels in the final product.  

Simone Jahner, Elias Geilich, Carina Hagenauer, and Michael Rychlik Journal of Agricultural and Food Chemistry Quantitation of Vitamin B6 Vitamers and Glycosides in German Alcohol-Free and Full-Strength Beer by a Stable Isotope Dilution LC–MS/MS Method; DOI: 10.1021/acs.jafc.5c14229 

Preventing undesired life in Non-alcoholic beers 

The current movement towards clean label foods, coupled with the rising demand for alcohol-free and low-alcohol beers, introduces fresh challenges in the realm of food preservation. Low or absent alcohol content can lead to higher sugar levels, which creates favourable conditions for spoilage organisms to thrive. During both the brewing process and later storage, the primary culprits are lactic acid bacteria (LAB)—most notably Levilactobacillus brevis—and wild yeasts, meaning any yeasts other than the standard brewing strains. To prevent spoilage caused by the growth of these organisms, preservatives may be introduced. Yet, to satisfy consumers’ preferences for clean label products, these preservatives should ideally be naturally sourced, preferably from plants. Plants generate secondary metabolites as a natural defence against various biological or environmental threats, and these compounds often exhibit diverse biological effects, including the ability to inhibit yeast growth. Oxidative coupling products of hydroxycinnamic acids and their amides, i.e. phenolamides, obtained via chemo-enzymatic synthesis and from barley sprouts, a malting byproduct, were tested for their inhibitory activity against the beer spoilage. Hydroxycinnamic acids, their dimers, and hydroxycinnamoylagmatines (HCAgms) by themselves did not stop yeast from growing. However, when two hydroxycinnamoylagmatine molecules are joined together to form dimers, they showed the ability to inhibit yeast and were found to be effective in beer at concentrations ranging from 46 to 255 μg/mL. Of particular interest, a newly created agmatine amide of poacic acid—a compound formed by linking two ferulic acid molecules into a stilbenoid dimer—exhibited stronger anti-yeast effects than its single-molecule versions. In summary, converting hydroxycinnamic acid derivatives by adding an amide group (amidation) and joining two molecules together (oxidative coupling) can boost their ability to fight yeast. These hydroxycinnamoylagmatine dimers show promise as natural preservatives to prevent wild yeast spoilage in beer. 

van Zadelhoff A, Dozio D, Annunziata F, Caccia A, Dallavalle S, Zhou Y, Dinteren SV, Vincken JP, Pinto A, de Bruijn WJC. Natural Strategies to Preserve Alcohol-Free Beer: Phenolamide Dimers with Anti-Yeast Potential. J Agric Food Chem. 2026 Mar 4;74(8):6754-6766. doi: 10.1021/acs.jafc.5c09118.
Epub 2026 Feb 22. PMID: 41723739; PMCID: PMC12964544. Natural Strategies to Preserve Alcohol-Free Beer: Phenolamide Dimers with Anti-Yeast Potential - PubMed 

Why moderate beer consumption may be helpful...

A medicinal study examined whether moderate consumption of traditional beer or alcohol‑free beer changes microRNA (miRNA) levels in blood, since miRNAs are important regulators of inflammation and oxidative stress. Healthy overweight/obese adults (n = 36) consumed beer for 4 weeks, and blood samples were taken before and after the intervention. A broad screening identified many miRNAs that changed after traditional beer intake. From these, a smaller number of miRNAs were selected and validated using precise laboratory methods. The key finding was that moderate traditional beer consumption increased the blood levels of two specific miRNAs, miR‑144‑5p and miR‑19a‑3p. These effects were more pronounced in women. Bioinformatic analyses showed that these miRNAs are linked to immune and inflammatory signaling pathways. Though there is need for more research, these preliminary results suggest that moderate beer intake can influence gene regulation through epigenetic mechanisms, potentially contributing to its reported anti‑inflammatory effects. 

Padro T, Escate R, Badimon L. miRNA Expression Profile in Whole Blood of Healthy Volunteers and Moderate Beer Consumption with Meals. Nutrients. 2026 Jan 1;18(1):149. doi: 10.3390/nu18010149.
PMID: 41515265; PMCID: PMC12787979.