Acknowledgements 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.