Histamine is a naturally occurring biogenic amine found in varying concentrations across many foods and beverages. Its presence in beer is due to the ingredients and the production process, and levels fluctuate dramatically depending on brewing methods. For most people, the body easily manages the amount of histamine in a typical beer. However, for individuals with a reduced capacity to break down this compound, beer can contribute to an uncomfortable reaction.
Understanding Histamine and Intolerance
Histamine is a biogenic amine that functions as a neurotransmitter and regulates physiological functions throughout the body. It is synthesized from the amino acid histidine and stored primarily in mast cells, ready to be released during an allergic response. When ingested, the body relies on specific enzymes to metabolize and break down histamine before it enters the bloodstream.
The primary enzyme responsible for degrading ingested histamine in the digestive tract is Diamine Oxidase (DAO). Histamine Intolerance (HIT) occurs when there is an imbalance between the amount of histamine consumed and the body’s ability to inactivate it, usually due to low DAO activity. This inadequate breakdown allows excess histamine to accumulate, leading to physical reactions that resemble an allergic response. Impaired DAO function can result from genetic factors, gut inflammation, or substances that block the enzyme’s activity.
Histamine Levels in Beer Production
Beer, like other fermented products, contains histamine as a byproduct of its creation. During brewing, the amino acid histidine, derived from malted barley, can be converted into histamine. This conversion is typically performed not by the brewer’s yeast, but by the metabolic action of certain contaminating microorganisms.
Lactic acid bacteria, such as Pediococcus or Lactobacillus species, are often the primary culprits in histamine production. These bacteria thrive if sanitation practices are not strictly maintained, leading to the decarboxylation of histidine into histamine. Because the process is driven by microbial activity, the final histamine concentration in finished beer varies widely, ranging from negligible amounts to several milligrams per liter.
Variables That Increase Histamine in Beer
The specific style of beer and the brewing techniques employed are the main determinants of its final histamine concentration. Fermentation temperature is a significant factor. Top-fermented beers, known as ales, ferment at warmer temperatures conducive to the growth of histamine-producing bacteria. As a result, many craft ales, IPAs, and wheat beers often show higher histamine levels, sometimes in the range of 0.1 to 3 milligrams per liter.
Bottom-fermented beers, such as lagers and pilsners, use yeast strains that ferment at cooler, slower temperatures. This cold lagering process inhibits the growth of problematic bacteria, meaning these styles frequently contain much lower amounts of histamine. Additionally, beers with a higher protein content, such as certain wheat beers, provide more histidine, which can lead to increased histamine formation.
The aging duration of the beer also plays a role, as prolonged storage allows more time for biogenic amines to accumulate. Unpasteurized or unfiltered beers retain more microbial matter and may carry a higher risk of elevated histamine. Furthermore, a low-histamine beer can become contaminated if served through poorly cleaned draft lines, where bacteria can proliferate.
Low-Histamine Alternatives and Mitigation
For individuals sensitive to histamine, choosing lighter, cleaner styles of beer is a practical first step. Light lagers or pilsners are generally the lowest histamine options due to their cold, controlled fermentation process. Clear distilled spirits, such as vodka, gin, or blanco tequila, typically contain lower levels of histamine compared to fermented beverages.
Alcohol itself can inhibit the activity of the DAO enzyme, temporarily reducing the body’s ability to clear existing histamine. Consuming alcohol in moderation and not on an empty stomach can help manage the overall histamine load. Some individuals find relief by using a DAO enzyme supplement immediately before consuming beer or other histamine-containing foods.