Beer Drinkers Research Articles

Beer farmers: cultivating an agribusiness atmosphere and consuming agrarian myth

ABSTRACT Agribusinesses invest in harnessing the goodwill affiliated with US agrarianism and farm iconography, hoping publics transfer the goodwill they attach to farming onto corporations. To make apparent agribusiness’s rhetorical strategies, we analyze “For the Farmers,” a 2021–2022 John Deere and Anheuser-Busch collaborative campaign to raise money for the nonprofit Farm Rescue. We theorize how productive tensions—farmers as thriving vs. farmers as needy and farms as human spaces vs. farms as machine spaces—mobilize the contradictions of agribusiness mythmaking in the twenty-first century. Our analysis of this campaign’s beer packaging and promotional video offers scholars who are invested in food rhetoric and agricultural communication an invitation to notice how agribusiness atmospheres both host contradiction about imagined pasts and recenter white masculinity to evoke a secure future based on trust of industrial-scale farming and the hydrocarbon economy. By theorizing how rhetorical affect aligns drinking beer with rescuing farmers, we offer a model of critiquing agribusiness’s reliance on myths to promote their brands.

Understanding perceptions of unfamiliar drinks using natural language in simulated drinking contexts

How do people make sense of new foods and beverages? Hop water is a recent example of a novel beverage category, advertised as either an alcohol-free, zero-calorie beer alternative or a more “natural” alternative to flavored seltzers. This study aimed to understand what individual or contextual factors may cause consumers to perceive hop water as more beer-like or more seltzer-like. Participants (43 regular seltzer-drinkers, 41 regular beer-drinkers, 45 people who regularly drink beer and seltzer, and 68 people who do not regularly drink either) tasted three commercially-available hop waters in one of three drinking contexts (apartment garden, outdoor bar, or office breakroom) simulated using 360° video projection. A series of open-ended questions elicited descriptions of product perception, similar products, and potential drivers of (dis)liking.Parallel to this, we analyzed descriptions of typical beers, seltzers, and other drink categories from 518 online survey responses with Correspondence Analysis to define a Beverage Category Space. This allowed us to calculate beer-likeness and seltzer-likeness scores for common vocabulary words. The descriptions given during immersive tasting were projected into the Beverage Category Space as supplemental variables to determine their beer-likeness and seltzer-likeness. In the bar, participants more often compared the drinks to beer, while in the breakroom, participants focused more on carbonation. Regular beer-drinkers described the products as less beer-like than regular seltzer-drinkers. These findings suggest that consumers tasting unfamiliar products may assimilate expectations cued by eating or drinking context, but experience contrast effects from expectations based on similar familiar products.

‘All the dykes I know drink beer’: Sexuality and gender performance through alcohol consumption among lesbian, bisexual, and queer women in Australia

This article explores the relationship between gender, sexuality and alcohol consumption among lesbian, bisexual, and queer (LBQ) women in Australia. On average, LBQ women consume alcohol at a higher rate than heterosexual women, yet the use of alcohol and its gendered meanings in this population remain under-explored. We conducted semi-structured interviews with 42 cisgender women, 10 transgender women, and 8 non-binary people who identify as lesbian, bisexual, and/or queer. Participants were aged 18–72. Interviews explored participants' experiences with alcohol, gender, and sexuality. Interviews were thematically analysed, informed by a critical alcohol and other drug scholarship lens. While ‘minority stress’ is often cited as a key factor in explaining LBQ women's high rates of alcohol consumption, our findings suggest a more complex relationship between drinking, gender and sexuality. Drinking is gendered for LBQ women, enabling both performance of and resistance to gendered norms. Additionally, alcohol emerged as a tool for navigating gendered vulnerability in public spaces, with some participants shaping their alcohol intake to their environment. Our findings highlight the need for approaches to LBQ women's health that recognise alcohol as a social tool that can facilitate confidence, pleasure, and community connection. Rather than focusing solely on risk and vulnerability, policies and health promotion efforts should consider the diverse ways in which LBQ women use alcohol to navigate their identities and social environments.

Application of Natural Plant Extract of Anchan Tea in the Technology of Beer Drinks

Application of Natural Plant Extract of Anchan Tea in the Technology of Beer Drinks

The prevalence and magnitude of price promotions in online alcohol retail outlets.

We examined the prevalence of price promotions (i.e., proportion of products on price promotion) and the magnitude of price promotions (i.e., size of the price discount compared to the regular price) among online alcohol retailers. In August 2023, we web-scraped product information for all alcoholic beverages available for sale in the online stores of two leading alcohol retailers in Sydney, Australia. Products were classified into five primary alcohol categories: wine, spirits, beer, cider and premix drinks. We considered three types of price promotion: temporary price discounts (e.g., 'was $5 now $4'), multi-buy discounts (e.g., buy one get one free) and 'any six' discounts (e.g., 5% off when purchased in a bundle of any six similar products). The prevalence and mean magnitude of price promotions were estimated overall and by product category and price promotion type. In total, data for 11,184 products were collected. Of these, 62% were the subject of at least one of the assessed forms of price promotion. The most frequently price-promoted category was wine (91% of products), followed by spirits (35%), premix drinks (30%), cider (28%) and beer (21%). Of all price promotions, 61% were 'any six' discounts, 31% were temporary price discounts, and 7% were multi-buy discounts. Across all price promotions, the mean magnitude of price discount relative to the regular price was 11% and ranged from less than 1% to 71%. Policymakers should consider restricting price promotions as part of a suite of strategies to reduce alcohol-related harms.

4-methylimidazole exposure impairs sperm mobility by reducing the expression of blood-testis barrier junction protein in mouse testes

4-methylimidazole (4-MI), a derivative of imidazole, is a widely used component in caramel-colored food products such as soy sauce, beer and other soft drinks. The present study is aimed to investigate the effects of 4-MI on the male reproduction. The results revealed that 8 weeks of 4-MI exposure did not significantly alter the body weight and testicular weight of male mice. However, testicular morphology and computer-assisted sperm analysis showed that exposed to 4-MI caused irregular arrangement of spermatogenic cells in the testes and weakened sperm motility. Consistently, we observed the decreased fertilization ability in vivo of 4-MI-treated male mice. We further demonstrated that 4-MI disrupted the blood-testis barrier (BTB) integrity by decreasing the protein expression of BTB-related junction with permeability assay and western blot. In addition, the apoptosis of Sertoli cells (TM4) occurred in 4-MI treated mice, which might be caused by the generation of oxidative stress. Collectively, our findings document that 4-MI exposure damages the sperm mobility via disruption of BTB integrity.

ФОРМИРОВАНИЕ КАЧЕСТВЕННЫХ ХАРАКТЕРИСТИК ПИВНЫХ НАПИТКОВ С ПЛОДОВО-ЯГОДНЫМ СЫРЬЕМ

Beer drinks are gaining more and more popularity, they are distinguished by original taste and aroma characteristics. Consumer interest in beer drinks with the use of fruit and berry raw materials is noted. The objective of the study is to develop a technology for beer drinks using fruit and berry raw materials and to form their quality characteristics. Tasks: to determine the dosage of juices (cherry, currant, raspberry) in the recipe for a beer drink based on light unfiltered beer Prazhskoye by studying the standardized quality indicators and identifying the best sample by overall characteristics; establishing the shelf life of beer drinks with the addition of juices by analyzing safety indicators in accordance with TR CU 021/2011; ma-king adjustments to the technological process to extend the shelf life of beer drinks. The objects of the study were beer drinks based on light unfiltered beer Prazhskoye with the addition of clarified cherry, currant and raspberry juice, produced according to GOST 32102-2013 Group H54 "Canned goods. Juice products. Concentrated fruit juices. General specifications" in quantities of 10, 20, 30 % of beer wort. In the work, generally accepted methods of analysis of organoleptic, physicochemical and microbiological quality indicators were used. The technology of beer drinks was developed, the quantitative dosage of juices was selected: cherry – 20 %, currant – 10, raspberry – 30 % of beer wort. A comprehensive assessment of the quality of the developed drinks was carried out according to organoleptic, physicochemical, microbiological quality indicators. The shelf life of beer drinks was determined – 30 days. The obtained results allow the enterprise to expand the range of beer products and satisfy consumer demand for high-quality domestic drinks with fruit and berry raw materials.

Developing and comparing deep learning and machine learning algorithms for osteoporosis risk prediction.

Osteoporosis, characterized by low bone mineral density (BMD), is an increasingly serious public health issue. So far, several traditional regression models and machine learning (ML) algorithms have been proposed for predicting osteoporosis risk. However, these models have shown relatively low accuracy in clinical implementation. Recently proposed deep learning (DL) approaches, such as deep neural network (DNN), which can discover knowledge from complex hidden interactions, offer a new opportunity to improve predictive performance. In this study, we aimed to assess whether DNN can achieve a better performance in osteoporosis risk prediction. By utilizing hip BMD and extensive demographic and routine clinical data of 8,134 subjects with age more than 40 from the Louisiana Osteoporosis Study (LOS), we developed and constructed a novel DNN framework for predicting osteoporosis risk and compared its performance in osteoporosis risk prediction with four conventional ML models, namely random forest (RF), artificial neural network (ANN), k-nearest neighbor (KNN), and support vector machine (SVM), as well as a traditional regression model termed osteoporosis self-assessment tool (OST). Model performance was assessed by area under 'receiver operating curve' (AUC) and accuracy. By using 16 discriminative variables, we observed that the DNN approach achieved the best predictive performance (AUC = 0.848) in classifying osteoporosis (hip BMD T-score ≤ -1.0) and non-osteoporosis risk (hip BMD T-score > -1.0) subjects, compared to the other approaches. Feature importance analysis showed that the top 10 most important variables identified by the DNN model were weight, age, gender, grip strength, height, beer drinking, diastolic pressure, alcohol drinking, smoke years, and economic level. Furthermore, we performed subsampling analysis to assess the effects of varying number of sample size and variables on the predictive performance of these tested models. Notably, we observed that the DNN model performed equally well (AUC = 0.846) even by utilizing only the top 10 most important variables for osteoporosis risk prediction. Meanwhile, the DNN model can still achieve a high predictive performance (AUC = 0.826) when sample size was reduced to 50% of the original dataset. In conclusion, we developed a novel DNN model which was considered to be an effective algorithm for early diagnosis and intervention of osteoporosis in the aging population.

Cash Rules Everything around Me: Investigating Craft Beer Drinkers Purchase Decisions during Inflationary Period

Since March 2020, there have been multiple outside influences negatively impacting the U.S. craft beer industry from COVID-19 to inflation all leading up to increased prices for consumers. However, to date, research has not investigated consumer sentiment toward increased prices and their willingness to continue paying increased prices for beer from various outlets. The current study provides an initial assessment of craft beer consumers’ purchase behaviors for on(own)- and off-premise consumption given the impacts of COVID-19 and the recent economic situation. Past research has indicated that increased prices tend to lead to decreased purchases of beer (and alcohol in general). Results of the current online survey of craft beer drinkers mostly align with past findings, as nearly half of the 350 participants in this study indicated that they had decreased their consumption of craft beer away from home. Relatedly, respondents indicated a relatively low willingness to pay price increases for craft beer consumed on-premise (own-premise) or off-premise.

Devils Backbone Brewing, LLC: An Idea Brews

This case is used in Darden's required first-year course, “Strategic Thinking and Action.”In 2015, Steve and Heidi Crandall, the founders of Devils Backbone Brewing, LLC (DBB), were looking back on eight years of unanticipated success and significant growth. DBB had created a destination, a brand, and beer that drew people from all over, and it was the largest craft brewery in its region. The entire community, not just loyal beer drinkers, had supported DBB. In addition to funding and zoning accommodations, so many local residents had built their own economic lives around what had been their “little brewery that could.”But the success had brought challenges, specifically in terms of growth. DBB was consistently not meeting demand in its existing markets and was receiving complaints about out-of-stocks. The Crandalls and their team had to figure out how to grow with, or preferably ahead of, demand for DBB's product. Should DBB build further capacity despite an already exhausted line of credit? Should it employ a contract brewer despite the local authenticity concerns such a move might stir up? Or should it just keep trying to manage business within its existing footprint, comfortably serving its loyal customer base?

Field-isolated brewing yeast produces wheat beer flavor without wheat ingredients

This study explored the potential of 120 wild yeasts obtained from eight different fruits, with particular emphasis on Saccharomyces cerevisiae S-1. This strain demonstrated remarkable attributes, notably its superior alcohol tolerance when compared to the conventional yeast, US-05. Significantly, the S-1 yeast unveiled its ability to produce three distinct aroma compounds—isoamyl acetate, β-phenylethyl acetate, and ethyl decanoate— not typically found in beer brewed with US-05 stain. These compounds are essential for enriching the sensory experience of beer drinkers. Further investigation revealed that the diminsihed expression of Leu2 in US-05 hindered metabolite synthesis, resulting in the absence of these aroma compounds. In contrast, S-1 exhibited approximately three times higher Leu2 expression, which may explain the observed differences in aroma compounds production. This sheds light on the potential mechanism behind the disparity in aroma profiles between the two strains. Overall, the study highlighted S-1's capacity to enhance beer flavor and aroma. It suggested that wild yeast strains, such as S-1 yeast isolated from grapes, present innovative opportunities for the brewing industry. The hightened Leu2 expression and synthesis of unique aroma compounds in S-1 yeast underscore the latent capabilities of wild yeast strains in elevating beer characteristics.

Characteristics the Living, Working Conditions, and Nutrition of Seafarers Working on Transoceanic Ships: A Cross-sectional Study

Abstract Introduction: Seafaring is a particularly strenuous and hazardous profession. When sailing at sea, the ship is both a living place and a working place for the seafarers. Working conditions at sea are extremely difficult, they often have to work in harsh conditions of nature and workers have to suffer loneliness, isolation from the mainland. The aim of this research is to describe the living, working conditions, and nutrition of seafarers working on transoceanic ships. Subjects and Methods: Four hundred Vietnamese crew members working on 21 ocean freighters docked at Hai Phong and Cai Lan ports in Quang Ninh province, Vietnam in 2021. Using cross-sectional, descriptive, epidemiological methods through observation and measurement of the room area, the area of the gym, the equipment for exercise on the ship of the crew; direct interviews with all crew members about living, working and nutritional conditions on board: Recreational conditions; physical training; drink beer, wine; smoke; shiftwork; time a sea trip; micro-social environment on board; the crew’s nutrition. Results: Micro-social environment on board (100% male), 100% crew working in shifts work; the living room and the gym room are narrow; monotonous, boring life, poor cultural and spiritual activities; inadequate and lack of exercise equipment. 61.5% of crew members smoke; 48.7% of seafarers do not exercise, 32.5% exercise infrequently, 18.8% exercise regularly; 88.7% of seafarers drink alcohol, of which 22.5% of seafarer’s abuse alcohol. The crew’s nutrition is unreasonable and unbalanced, excess protein, lipid, and lack of green vegetables: Unreasonable diet (79.2%); excess energy diet (68.8%); diets high in protid (58.5%), high in lipids (54.8%), unbalanced in the ratio of animal/vegetable protid (50.2%), and lack of fiber (79.2%). Conclusion: The living and working conditions of crew members are still difficult and not guaranteed. Improper and unbalanced nutrition, excess protein, and lipid but lack of fruit and fiber.

Alcoholic beverage types consumed by population subgroups in the United States: Implications for alcohol policy to address health disparities.

We aimed to identify alcoholic beverage types more likely to be consumed by demographic subgroups with greater alcohol-related health risk than others, mainly individuals with low socio-economic status, racial/ethnic minority status and high drinking levels. Fractional logit modelling was performed using a nationally representative sample of US adult drinkers (analytic N = 37,657) from the National Epidemiologic Survey on Alcohol and Related Conditions Waves 2 (2004-2005) and 3 (2012-2013). The outcomes were the proportions of pure alcohol consumed as beer, wine, liquor and coolers (defined as wine-/malt-/liquor-based coolers, hard lemonade, hard cider and any prepackaged cocktails of alcohol and mixer). Adults with lower education and low or medium income were more likely to drink beer, liquor and coolers, while those with a 4-year college/advanced degree and those with high income preferred wine. Excepting Asian adults, racial/ethnic minority adults were more likely to drink beer (Hispanics) and liquor (Blacks), compared with White adults. High- or very-high-level drinkers were more likely to consume liquor and beer and less likely to consume wine (and coolers), compared with low-level drinkers. High-level and very-high-level drinkers, who were less than 10% of all drinkers, consumed over half of the total volume of beer, liquor and coolers consumed by all adults. Individuals with low socio-economic status, racial/ethnic minority status or high drinking level prefer liquor and beer. As alcohol taxes, sales and marketing practices all are beverage-specific, targeted approaches to reduce consumption of these beverages, particularly among individuals with these profiles, are warranted.

Development of beer drinks recipe and technology with fruit and berry raw materials

This study aimed to develop recipes and technology for beer drinks based on fruit and berry raw materials to broaden the variety of domestic drinks and achieve high-quality, safe products with good flavor characteristics. Beer drinks were the objects of the study. The main ingredients for the beer drink were unfiltered light beer "Prazhskoye" from a private brewery in Kemerovo, as well as cherry, raspberry, and blackcurrant juice. The study used generally accepted methods of analysis of organoleptic, physicochemical, and microbiological quality indicators. Recipes and technology of beer drinks were developed. The dosages of cherry, raspberry, and currant juices were determined during the study of the influence of the introduced juices, the complex estimation of qualitative indicators of beer drinks was performed, and the shelf life was determined. The obtained results enable the company to expand its beer product line and meet customer demand for high-quality domestic beverages made from fruit and berries.

Medicinal properties of beer

Ale and beer brewing and drinking have apparently been part of the human experience since the dawn of civilization. Beer is one of the most consumed alcoholic beverages around the world. It is rich in nutrients such as carbohydrates, amino acids, minerals, vitamins, and other compounds. Historically, ale and beer have served as sources of potent nutrient food and have also been used for their medicinal properties. It was believed that the process of fermentation changes simple ingredients such as grain and water into sacred produce, and the introduction of medicinal plants enhances its properties. The earliest records show that in Sumer, beer was used for medicinal purposes as early as 2000 BCE. In the early Middle Ages, ales became popular among the Celts, Germans, and Scandinavians, who were great ale drinkers. Ales were brewed without hops; instead, a specific herb or a combination of herbs called gruit was used for flavouring. Ale and beer were thought to have both magical and medicinal powers, and were often prescribed for medicinal purposes. The introduction of hops revolutionized the brewing and beer trade. Hops improved the quality of beer and gave beer greater durability and protection against bacteria. The aim of the paper is to present the history of ale and beer used for their medicinal properties.

Development of Beer Mixed Drinks Compositions with “Oat Milk” and Juices

Topicality of the study is due to the current tendencies in the beer market. Low-alcohol beer drinks (beer mixed drinks), which contain raw materials of plant origin that enrich them with useful nutrients and diversify their taste and aroma properties, are becoming more and more popular. Various types of “plant milk” and juices containing useful vitamins and minerals are in great demand among health-conscious supporters. Therefore, researching the properties of low-alcohol beer drinks with “plant milk” and juices is promising. The aim of the article is to elaborate compositions of beer drinks with “oat milk” and juices, to determine their physico-chemical and organoleptic properties, as well as calculate their complex quality indicators. Research methods. To achieve the goal, standard methods of determining organoleptic and physico-chemical indicators of beverages were used, additionally, the method of expert evaluation and the calculation method for defining qualitative and quantitative indicators of drinks were applied. Results. Developed compositions of beer drinks with “oat milk” and juices are opaque homogeneous liquids. The color, taste and aroma of these beverages depend on the ingredients used. Based on the results of calculation of the comprehensive quality indicator, the composition of beer mixed drinks with “oat milk” and apple-blackcurrant, apple-blueberry juices is recommended; physico-chemical indicators are within the following limits: mass content of alcohol – 2.2...3.1%; density – 1062...1072 kg/ m3; active acidity – pH 4.8...5.3. Nutritional value of recommended compositions of beer mixed drinks (g / 100 g of drink): protein content – 0.3...0.4; fat content – 0.8...1.0; carbohydrate content – 5.2...6.1. The energy value of the recommended compositions of beer drinks is 44.5...46.7 kcal / 100 g. Conclusions and discussion. The use of “oat milk” in combination with apple-blackcurrant or apple-blueberry juices for the preparation of beer drinks allows to expand the range of low alcohol drinks and increase their biological value. Elaborated compositions of beer drinks contain vitamins and minerals present in natural juices and “oat milk”. Such drinks are recommended for introduction in restaurants as an alternative to beer; they have a lower alcohol content, original taste and aroma properties.

A Not-So-Hoppy Future for Beer Drinkers?

New research examining the impact of climate change on hops production has brewed up a storm.

Does habitual moderate alcohol consumption enhance working memory performance?

The present study aimed to establish whether habitual alcohol consumption benefits verbal and spatial working memory performance after addressing the main criticisms that have been raised against the finding that alcohol benefits cognition. An adult lifespan sample of 1,652 healthy adults between 21 and 80 years of age participated in the study. Participants were classified as lifetime nondrinkers or drinkers, and several demographic and biological variables were controlled. Alcohol consumption was assessed through a lifestyle questionnaire created for the study. Working memory was measured through a 2-back computerized task. Discrimination and speed in verbal and spatial working memory among drinkers were superior to those among nondrinkers. Total alcohol intake across life and the amount of alcohol intake per week predicted higher verbal and spatial working memory discrimination. Beer drinkers showed more accurate and faster responses in verbal and spatial working memory than nondrinkers, wine drinkers and spirit drinkers. The optimal amount of alcohol intake to benefit working memory for women and men was 100 g per week, which is equivalent to one drink per day. After consuming 350 g of alcohol per week, equivalent to 25 drinks per week, the effects of alcohol on working memory become more negative than the effects of alcohol abstinence. While alcohol consumption is considered a risk factor for several diseases, we found that moderate alcohol intake benefits working memory performance throughout the adult lifespan to a greater extent than whole-life abstinence.

Анализ состояния и перспектив мировой пивоваренной промышленности и ее влияния на хмелеводческую отрасль

Abstract. The global brewing industry has recently undergone a series of changes, both related to the impact of the coronavirus pandemic (for example, the development of online sales), and based on structural changes caused by changes in consumer demand (reduction in total consumption due to the expansion of various alternative products, growth craft breweries, increased consumption of premium beer, etc.). The authors set a purpose to explore the industry for further use of information in order to establish the impact of new trends in the brewing industry on the hop industry. Methods. The calculations were carried out using the methods of statistical analysis of data from international and Russian official Internet resources. Scientific novelty. The main consumers of hop products are brewers. Accordingly, the identification of trends in the development of the brewing industry will serve as a good information base for making decisions about the direction of development of hop-growing. Results. Taking into account the global trend of accelerated development of craft brewing (China, USA), we can make an unambiguous conclusion about the great prospects for the development of aromatic hop varieties. In China, craft beer consumption is expected to triple by 2025. In the USA, consumers also prefer beer with unique flavors to the already fed up traditional beer drinks. Transnational companies, in turn, are trying to get out of the situation by making their products cheaper. In Brazil and Mexico, the main market share is occupied by subsidiaries of the large transnational company AB InBev. The German market has stabilized for a long time, a small negative dynamics of the market volumes is caused by a large number of alternative drinks. In Russia, beer consumption per person is also decreasing. However, beer sales in value terms continue to grow (mainly due to price growth). As of the beginning of 2022, 70 % of the Russian market was accounted for by transnational companies, which are the main consumers of hop extracts, the production of which is technologically more difficult than the production of hop pellets.

Study the effect of barely drinks on some haematological variables on male rats

The purpose of the experiment was to determine how barley drink affected the physiological and biochemical changes in male white rats. The lab animals were divided into four groups of five male white rats apiece, in comparison to the control group, the Saudi and Iraqi drink groups, and the beer drink group, the results showed a significant increase (P≤0.05) in haemoglobin and a percentage of agglutinated cells in the beer drink group, respectively. Compared to the control group and the Iraqi barley drink group, the Saudi beer and barley drink group had a considerably greater concentration of red blood cells. The quantity of red blood cells in the control group significantly decreased(P≤0.05) in comparison to the other groups. The number of white blood cells was significantly higher in the Saudi barley group compared to the control group and the Iraqi beer and drink groups, however it was significantly lower in the Iraqi barley drink group compared to the control and other groups. Compared to the control group, the Saudi beer and syrup groups, the Iraqi barley group, and the control group, respectively, platelets significantly increased and significantly decreased. Compared to the Saudi barley group and the beer group, the levels of glucose in the blood of white rats in the Iraqi barley group was much lower (P≤0.05). In comparison to the healthy control group, there was a substantial drop in all Iraqi, Saudi, and Al-Bireh groups. When compared to the control group, the cholesterol levels in the blood serum of white male rats in the Iraqi, beer, and Saudi barley groups increased significantly(P≤0.05). When compared to the Saudi barley, Iraqi barley, and control groups, the beer group exhibited a substantial rise significant increase (P≤0.05) in triglyceride concentrations in white male rats.