Having a high level of uric acid is a considerable health risk, and therefore we need to monitor it and keep it under control, particularly if our genetic make-up means we are propense to suffering from this problem.
When our body is not capable of eliminating excesses of uric acid, crystals can form which tend to build up in joints, causing severe, incapacitating pain in our knees, ankles and feet, a condition commonly known as gout.
When talking about gout and beer we cannot fail to recall emperor Charles V (Ghent, 1500 - Yuste, 1558), who had gout for many years. Despite endless advice by his doctors, he failed to heed them and continued to enjoy lavish banquets where large amounts of game and beer were served, regardless of whether the latter was imported from his native Flanders or brewed at the different breweries that he commissioned during his reign in Spain.
The truth of the matter is that, although our body is responsible for producing most of the uric acid we store, diet also contributes significantly to the total. Therefore, if our diet frequently includes red meat, fatty sausages, oily fish, shellfish, vegetables rich in purine and alcohol, we are much more likely to suffer the severe pain associated with this affliction.
Despite generally associating alcohol with any illness, and the higher the intake, the higher the risk, in the case of uric acid we need to consider the characteristics of other ingredients contained in alcoholic beverages, which can also influence this problem.
In the specific case of beer, in addition to the alcohol content, we also need to consider its main ingredient, namely hops, which are rich in purine, and when they are broken down in our bodies, they are going to form uric acid. Therefore, beer with a medium and high alcohol and hop content can be even worse for this ailment that other drinks with an even higher alcohol content.
In short, if we have been diagnosed with hyperuricemia, we should be very careful with our diet, follow our doctor’s orders to the letter, and depending on those instructions, we should reduce our beer intake or eliminate it completely, however hard it may be to do.
If our doctor allows us to drink moderate amounts of beer, only those with the lowest amount of alcohol are recommended, ruling out any with high hop content.
The German Helles or Weissbier styles do not usually have more than 5% alcohol, and hops usually only play a secondary role in these brews. Some of the rarer beers brewed using gruit instead of hops could be a good choice to be able to carry on enjoying beer.
Cheers!
