Bulevar cara Lazara 1, Serbia
2 University of Novi Sad, Faculty of Technology, 21000 Novi Sad, Bulevar cara Lazara 1, Serbia "/>

Food & Feed Research


Volume 46, Issue 1
brewed beverage, specialty beer, herbs, Ganoderma, xanthohumol, probiotics
TOOLS Creative Commons License
Milana Đ. Rošul*1, Anamarija I. Mandić1, Aleksandra Č. Mišan1, Nataša R. Đerić1, Jelena D. Pejin2
1 University of Novi Sad, Institute of Food Technology, 21000 Novi Sad, Bulevar cara Lazara 1, Serbia
2 University of Novi Sad, Faculty of Technology, 21000 Novi Sad, Bulevar cara Lazara 1, Serbia


Recently, the consciousness of consumers about the food impact on health is continuously increasing. In response to that, nowadays there is a worldwide increase in consumers` demands towards innovative products. In this context, the specialty beer market has gained а lot of attention recently. Beer is one of the most consumed low-alcoholic beverages in the world. It contains some rare and important bioactive, functional compounds. By using different equipment, techniques and ingredients containing bioactive compounds, there is a possibility to formulate and to produce various beers with potential health benefits. Breweries recognized the potential for a completely new market and started producing functional beers. This review presents a detailed summary of currently available data in this field. Some of the described beers are present on the market, while the others are developed functional beer formulations published in the scientific journals, or they are approved patents. The most of the formulations are related to beers with herbs which are already used as medical plants. This paper are also describes beers with the addition of fungi Ganoderma lucidum, grape, xanthohumol, kefir, and probiotics.

Download full article PDF


  1. Alzamora, S.M., Salvatori, D., Tapia, M.S., Lopez-Malo, A., Welti-Chanes, J., Fito, P. (2005). Novel functional foods from vegetable matrices impregnated with biologically active compounds. Journal of Food Engineering, 67, 205-214.
  2. Arranz, S., Chiva-Blanch, G., Valderas-Martínez, P., Medina-Remón, A., Lamuela-Raventós, R.M., Estruch, R. (2012). Wine, beer, alcohol and polyphenols on cardiovascular disease and cancer. Nutrients4, 759-781.
  3. Bamforth, C.W. (2002). Nutritional aspects of beer-a review. Nutrition Research, 22, 227-237.
  4. Bamforth, C.W. (2005). Beer, carbohydrates and diet. Journal of the Institute of Brewing, 111, 259–264.
  5. Belščak-Cvitanović, A., Nedović, V., Salević, A., Despotović, S., Komes, D., Nikšić, M., Bugarski, B., Leskošek-Ćukalović, I. (2017). Modification of functional quality of beer by using microencapsulated green tea (Camellia sinensis L.) and Ganoderma mushroom (Ganoderma lucidum L.) bioactive compounds. Chemical Industry and Chemical Engineering Quarterly, 23, 457-471.
  6. Berlitz H.-D., Grosch W., Schieberle P. (2004). Food Chemistry, 3rd edition, Springer-Verlag Berlin Heidelberg, Germany.
  7. Biendl, M., Methner, F.J., Stettner, G., Walker, C.J. (2004). Brewing trials with a xanthohumol-enriched hop product. Brauwelt International, 22, 182-184.
  8. Bok, L.J., Jin, S. (2018). Method for preparing functional beer. KR101834112.
  9. Burberg, F., Zarnkow, M. (2009). Special production methods. In Handbook of brewing: processes, technology, markets. Ed. H.M. Eβlinger, Wiley-VCH Verlag GmbH and Co, Weinheim, pp. 235-256.
  10. Cabrera C., Artacho R., Giménez R. (2006). Beneficial effects of green tea-a review. Journal of the American College of Nutrition, 25 (2), 79-99.
  11. Chen, Z., Shi, J., Yang, X., Nan, B., Liu, Y., Wang, Z. (2015). Chemical and physical characteristics and antioxidant activities of the exopolysaccharide produced by Tibetan kefir grains during milk fermentation. International Dairy Journal, 43, 15-21.
  12. Corbo, M.R., Bevilacqua, A., Petruzzi, L., Casanova, F.P., Sinigaglia, M. (2014). Functional beverages: the emerging side of functional foods. Comprehensive Reviews in Food Science and Food Safety, 13, 1192-1206.
  13. De Keukeleire, D., De Cooman, L., Rong, H., Heyerick, A., Kalita, J., Milligan, S.R. (1999). Functional properties of hop polyphenols. In Plant polyphenols, 2. Eds. G.G. Gross, R.W. Hemingway, T. Yoshida, S.J. Branham, Springer, Boston, MA., pp. 739-760.
  14. Despotović, S. (2017). Biochemical and functional properties of beer with the addition of Ganoderma lucidum mushroom, PhD Thesis, Faculty of Agriculture, University of Belgrade, Serbia.
  15. Divya, J.B., Varsha, K.K., Madhavan, K., Ismail, N.B, Pandey, A. (2012). Probiotic fermented foods for health benefits. Engineering in Life Sciences, 12, 377-390.
  16. Đorđević, S., Popović, D., Despotović, S., Veljović, M., Atanacković, M., Cvejić, J., Nedović, V., Leskošek-Ćukalović, I. (2016). Extracts of medicinal plants as functional beer additives. Chemical Industry and Chemical Engineering Quarterly, 22, 301-308.
  17. Dostálek P., Hochel I., Méndez E., Hernando A., Gabrovská D. (2006). Immunochemical determination of gluten in malts and beers. Food Additives and Contaminants23 (11), 1074-1078.
  18. Farnworth, E.R. (2006). Kefir – A complex pro-biotic. In Food science and technology bulletin: functional foods. Ed. G.R. Gibson, IFIS Publishing, Shinfield, pp. 1-17.
  19. Gao, H., Zhou, F. (2004). Chemopreventive and tumoricidal properties of Ling Zhi mushroom Ganoderma lucidum (W.Curt.: Fr.) Lloyd (Aphyllophoromycetideae). Part II. Mechanism considerations (Review). International Journal of Medicinal Mushrooms, 6 (3), 219−230.
  20. Gerhäuser, C. (2005). Beer constituents as potential cancer chemopreventive agents. European Journal of Cancer, 41, 1941-1954.
  21. Gerhäuser, C., Alt, A., Heiss, E., Gamal-Eldeen, A., Klimo, K., Knauft, J.,Neumann, I., Scherf, H-R., Frank, N., Bartsch, H., Becker, H. (2002). Cancer chemopreventive activity of xanthohumol, a natural product derived from hop. Molecular Cancer Therapeutics, 1 (11), 959-969.
  22. Graham, H.N. (1992). Green tea composition, consumption, and polyphenol chemistry. Preventive medicine, 21, 334-350.
  23. Haffner, F.B., Pasc, A. (2018). Freeze-dried alginate-silica microparticles as carriers of probiotic bacteria in apple juice and beer. LWT – Food Science and Technology, 91, 175-179.
  24. Hager, A.S., Taylor, J.P., Waters, D.M., Arendt, E.K. (2014). Gluten free beer – A review. Trends in Food Science and Technology, 36, 44-54.
  25. Huang, T., Xu, M., Lee, A., Cho, S., Qi, L. (2015). Consumption of whole grains and cereal fiber and total and cause-specific mortality: prospective analysis of 367,442 indivi-duals. BMC medicine13 (1), 59.
  26. Iacomino, G., Tedesco, I., Russo, G. L. (2009). Biological properties of beer and its components compared to wine. In Beer in Health and Disease Prevention. Ed. V.R. Preedy, Elsevier, pp. 483-490.
  27. John, S.M., Deeseenthum, S. (2015). Properties and benefits of kefir-A review. Songklanakarin Journal of Science and Technology, 37 (3), 275-282.
  28. Karabin, M., Jelinek, L., Kincl, T., Hudcova, T., Kotlikova, B., Dostalek, P. (2013). New approach to the production of xanthohumol-enriched beers. Journal of the Institute of Brewing, 119, 98-102.
  29. Kerpes, R., Fischer, S., Becker, T. (2017). The production of gluten-free beer: Degradation of hordeins during malting and brewing and the application of modern process technology focusing on endogenous malt peptidases. Trends in Food Science and Technology, 67, 129-138.
  30. Knorr, V., Wieser, H., Koehler, P. (2016). Production of gluten-free beer by peptidase treatment. European Food Research and Technology, 242 (7), 1129-1140.
  31. Kondo, K. (2003). Preventive effects of dietary beer on lifestyle. The 29th EBC Congress, Dublin, Proceedings, p.133.
  32. Krottenthaler, M. (2009). Hops. In Handbook of Brewing. Ed. H.M. Eßlinger, Wiley‐VCH Verlag GmbH and Co, Weinheim, pp. 85-104.
  33. Kusowski, J., Durham R, Pinto R. (2018). Fermented tea beer. Columbus, OH (US). US2018057779.
  34. Lau, T-C., Chan, M-W., Tan, H-P., Kwek, C-L. (2013). Functional food: A growing trend among the health conscious. Asian Social Science, 9, 198-208.
  35. Leskošek-Ćukalović, I., Despotović, S., Lakić, N., Nikšić, M., Nedović, V., Tešević, V. (2010a). Ganoderma lucidum – Medical mushroom as a raw material for beer with enhanced functional properties. Food Research International, 43, 2262-2269.
  36. Leskošek-Ćukalović, I., Despotović, S., Nedović, V., Lakić, N., Nikšić, M. (2010b). New type of beer – beer with improved functionality and defined pharmacodynamic properties. Food Technology and Biotechnology, 48, 384-391.
  37. Liangyun, S. (2017a). Beer containing L-carnitine. CN106916676.
  38. Liangyun, S. (2017b). Bitter gourd and celery healthcare beer.  CN106916673.
  39. Liangyun, S. (2017c). Fresh ginger beer capable of warming uterus. CN106916663.
  40. Lunder, T. (1989). Tannings of green and black tea: nutritional value, physiological properties and determination. Pharmaceutisch Tijdschrift voor Belgie, 66, 34-42.
  41. Magalhães, P.J., Dostalek, P., Cruz J.M., Guido, L.F., Barros, A.A. (2008). The impact of a xanthohumol-enriched hop product on the behavior of xanthohumol and isoxanthohumol in pale and dark beers: A pilot scale approach. Journal of the Institute of Brewing, 114, 246-256.
  42. Mortazavian, A.M., Mohammadi, R., Sohrabvandi, S. (2012). Delivery of probiotic micro-organisms into gastrointestinal tract by food products. In New advances in the basic and clinical gastroenterology. Ed. T. Brzozowski, InTech, Croatia, pp. 121-146.
  43. Obisesan, T.O., Hirsch, R., Kosoko, O., Carlson, L. and Parrott, M. (1998). Moderate wine consumption is associated with decreased odds of developing age‐related macular degeneration in NHANES‐1. Journal of the American Geriatrics Society46 (1), 1-7.
  44. Possemiers, S., Bolca, S., Grootaert, C., Heyerick, A., Decroos, K., Dhooge, W, De Keukeleire, D., Rabot S, Verstraete, W, Van de Wiele, T. (2006). The prenylflavonoid isoxant-hohumol from hops (Humulus lupulus L.) is activated into the potent phytoestrogen 8-prenylnaringenin in vitro and in the human intestine. The Journal of Nutrition, 136 (7), 1862-1867.
  45. Possemiers, S., Verstraete, W., Wiele, T-V. (2009). Estrogenicity of beer: The role of intestinal bacteria in the activation of the beer fla-vonoid isoxanthohumol. In Beer in health and disease prevention. Ed. V.R. Preedy, Elsevier, pp. 523-539.
  46. Rodrigues, K.L., Araújo, T.H., Schneedorf, J.M., Ferreira, C.S., Moraes, G.O.I., Coimbra, R.S., Rodrigues, M.R. (2016). A novel beer fermented by kefir enhances anti-inflammatory and anti-ulcerogenic activities found isolated in its constituents. Journal of Functional Foods, 21, 58-69.
  47. Rodrigues, K.L., Carvalho, J.C.T., Schneedorf, J.M. (2005). Anti-inflammatory properties of kefir and its polysaccharide extract. Inflammopharmacology, 13 (5), 485-492.
  48. Rosell C.M., Matos M.E. (2015). Market and nutrition issues of gluten-free foodstuff. In Advances in the understanding of gluten related pathology and the evolution of gluten-free foods. Eds. E. Arranz, F. Fernández-Bañares, C.M. Rosell, L. Rodrigo, A.S.Peña, Om-niaScience, Barcelona, pp. 675-713.
  49. Rozada-Sanchez, R., Sattur, A.P., Thomas, K., Pandiella, S.S. (2008). Evaluation of Bifidobacterium spp. for the production of a potentially probiotic malt-based beverage. Process Biochemistry, 43, 848-854.
  50. Russel, I. (2006). Innovation and novel products. In Handbook of Brewing (Second Edition). Eds. F.G. Priest, G.G. Stewart, Taylor and Francis Group, London, UK, pp. 817-821.
  51. Sobrahvandi, S., Razavi, S.H., Mousavi, S.M., Mortazavian, A.M. (2010). Viability of probiotic bacteria in low alcohol- and non-alcoholic beer during refrigerated storage. Philippine Agricultural Scientist, 93, 24-28.
  52. Sohrabvandi, S., Mortazavian, A.M., Rezaei, K. (2012). Health-related aspects of beer: A review. International Journal of Food Proper-ties, 15, 350-373.
  53. Stevens, J.F., Page, J.E. (2004). Xanthohumol and related prenylflavonoids from hops and beer: to your good health! Phytochemistry, 65, 1317–1330.
  54. Stevens, J.F., Taylor, A.W., Clawson, J.E., Deinzer, M.L. (1999). Fate of xanthohumol and related prenylflavonoids from hops to beer. Journal of Agricultural and Food Chemistry, 47, 2421-2428.
  55. Stewart, G.G. (2013). Biochemistry of brewing. In Biochemistry of Foods. Ed. G.G. Stewart, Academic Press, San Diego, California, pp. 291-318.
  56. Tamime, A.Y., Saarela, M., Sondergaard, A. K., Mistry, V.V., Shah, N.P. (2005). Production and maintenance of viability of probiotic microorganisms in dairy products. In Probiotic dairy products. Ed. T. Adnan, John Wiley & Sons, Inc., New Jersey, USA, pp. 39-72.
  57. Taylor, J.R.N., Dlamini, B.C., Kruger, J. (2013). 125th anniversary review: the science of the tropical cereals sorghum, maize and rice in relation to lager beer brewing. Journal of the Institute of Brewing, 119, 1–14.
  58. The Brewers of Europe (2017). Beer Statistics, Brussels, Belgium (Retrieved December, 2018 from (https://brewersofeurope.org/uploads/mycms-files/documents/publications/2017/Statistics-201712-001.pdf).
  59. Vadimovich, B.A., Arnoldovich, V.V. (2017). Mushroom beer and preparation method thereof. Obshchestvo s ogranichennoj otvetst-vennostyu ‘’Nauchno-Issledovatelskij Institut Mikotekhnologii’’ (OOO NII). RU2608497.
  60. Veljović, M. (2016). Chemical, functional and sensory properties of beer enriched with biologically active compounds of grape, PhD Thesis, Faculty of Agriculture, University of Belgrade, Serbia.
  61. Veljović, M., Đorđević, R., Leskošek‐Čukalović, I., Lakić, N., Despotović, S., Pecić, S., Nedović, V. (2010). The possibility of producing a special type of beer made from wort with the addition of grape must. Journal of the Institute of Brewing116 (4), 440-444.
  62. Wunderlich, S., Zürcher, A., Back, W. (2005). Enrichment of xanthohumol in the brewing process. Molecular Nutrition and Food Research, 49, 874–881.
  63. Yeo, H.Q., Liu, S.Q. (2014). An overview of selected specialty beers: developments, chal-lenges and prospects. International Journal of Food Science and Technology, 49, 1607-1618.
  64. Yuen, J., Gohel, M. (2005). Anticancer effects of Ganoderma lucidum: A review of scientific evidence. Nutrition and Cancer, 5, 11-17.
  65. Zhou, X., Lin, J., Yin, Y., Zhao, J., Sun, X.,Tang, K. (2007). Ganodermataceae: Natural products and their related pharmacological functions. The American Journal of Chinese Medicine, 35, 559–574.
  66. Tang, K. (2007). Ganodermataceae: Natural products and their related pharmacological functions. The American Journal of Chinese Medicine, 35, 559–574.