First probiotic sour beer contains live strains of good bacteria

In Singapore, a novel probiotic sour beer created by a team of researchers from the National University of Singapore incorporates the probiotic strain Lactobacillus paracasei L26, which has the ability to neutralize toxins and viruses, as well as regulate the immune system.

Studies have shown that consuming food and beverages with live counts of probiotics are more effective in delivering health effects than eating those with inactive probiotics. Currently, the recommendation by the International Scientific Association for Probiotics and Prebiotics is to have a minimum of 1 billion probiotics per serving in order to attain the maximum health benefits.

The team came up with an ideal recipe that achieves the optimal count of live probiotics in the beer. By propagating the probiotic and yeast in pure cultures, and modifying conventional brewing and fermentation processes, the patent-pending process managed to increase and maintain the live counts of the strain of probiotic.

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