If you needed yet another reason to drink beer, science just gave it to you. Researchers from the National University of Singapore (NUS) just developed a new type of probiotic beer which could improve your immune system and neutralize1 pathogens and toxins2.

如果喝啤酒还需要理由的话，科学家可以给你个理由。新加坡国立大学研究人员刚刚研发了一种新型的益生菌啤酒，这种啤酒可以改善你的免疫系统，消除体内的病原体和毒素。
The idea of developing a healthy, probiotic beer, came from Miss Chan Mei Zhi Alcine, a fourth-year student from the Food Science and Technology Programme at the NUS Faculty3 of Science. Chan realized that while the market abounds4 with dairy-based probiotics, there’s another huge untapped market for probiotics: beer. Due to its nature, beer is a fertile ground for probiotics, and the craft beer phenomenon has been growing at a staggering rate in many parts of the world — so why not blend the two?

“The health benefits of probiotics are well known. While good bacteria are often present in food that have been fermented5, there are currently no beers in the market that contain probiotics. Developing sufficient counts of live probiotics in beer is a challenging feat6 as beers contain hop7 acids that prevent the growth and survival of probiotics. As a believer of achieving a healthy diet through consuming probiotics, this is a natural choice for me when I picked a topic for my final-year project,” said Miss Chan, who will be graduating in July 2017.

Working with Associate Professor Liu Shao Quan, she used a strain of Lactobacillus paracasei called L26, which seems to be particularly promising8. The probiotic gives a strong taste with pleasant aromas9, and the beer itself is quite light — with only 3.5% alcohol.

“For this beer, we used a lactic10 acid bacterium11 as a probiotic microorganism,” explains Chan Mei Zhi Alcine, who developed the beer, in a statement. “It will utilise sugars present in the wort to produce sour-tasting lactic acid, resulting in a beer with sharp and tart12 flavors. The final product, which takes around a month to brew13, has an alcohol content of about 3.5 percent.”

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