The belief that consuming beer can help increase milk production is a tradition spanning centuries and cultures. This notion is rooted in certain natural ingredients found in beer, which are thought to possess galactagogue properties, meaning they may promote lactation. Historically, this practice often linked beer to times when fermentation made it a safer and more nutritious beverage than local water sources. However, whether beer truly boosts milk supply must be examined by separating these beneficial components from the alcohol content itself.
Ingredients Thought to Boost Supply
The primary ingredients in beer believed to support milk production are barley and brewer’s yeast. Barley, a grain used in brewing, contains beta-glucan, a specific long-chain polysaccharide. This soluble fiber has been shown in some animal studies to increase serum prolactin levels, the hormone responsible for stimulating milk synthesis in the mammary glands.
When barley is malted and brewed, its nutritional compounds, including beta-glucan, are retained. The proposed mechanism suggests this carbohydrate may help trigger the release of prolactin, enhancing the body’s milk-making signal. A few human studies have also supported the milk-boosting activity of barley malt extracts, particularly in mothers of preterm infants.
Brewer’s yeast, a byproduct of the brewing process, is traditionally cited as a galactagogue. It is rich in B vitamins, protein, and minerals like iron and chromium. While direct scientific evidence for its efficacy is limited, it is often used in supplements and lactation recipes. Its rich B-vitamin profile is thought to support maternal energy and overall health, which indirectly benefits milk supply.
Hops, which provide beer’s bitter flavor, contain phytoestrogens—plant compounds that weakly mimic estrogen. While some sources suggest this could aid the let-down reflex, the role of hops in lactation is not well-established. The compounds in hops are sometimes linked to a possible decrease in milk production due to their estrogenic activity.
Understanding Alcohol Transfer and Safety
While beer contains potentially beneficial ingredients, alcohol introduces a major counteracting factor. Alcohol (ethanol) is not a galactagogue and can hinder milk production by interfering with the body’s natural processes. The concentration of alcohol in breast milk is equivalent to the concentration in the mother’s bloodstream.
Alcohol passes into the milk through passive diffusion, peaking approximately 30 to 60 minutes after a mother finishes a drink; this timing can be delayed if food is consumed. The most significant negative effect of alcohol is its ability to inhibit the milk ejection reflex, or “let-down,” by temporarily suppressing the release of oxytocin. This inhibition means that even if milk is produced, it is harder for the baby to remove it from the breast, leading to a temporary decrease in milk volume consumed by the infant.
Health organizations like the Centers for Disease Control and Prevention (CDC) advise that the safest option for breastfeeding mothers is to not consume alcohol. For those who choose to have a single standard alcoholic drink, the guideline is to wait at least two hours before nursing or expressing milk. This waiting period allows the mother’s body to metabolize the alcohol, reducing the amount passed to the infant.
The practice of “pumping and dumping” does not speed up the rate at which alcohol leaves the milk. Alcohol leaves the breast milk as the mother’s blood alcohol level drops. Pumping and discarding milk only relieves breast fullness without removing the alcohol more quickly. Since newborns metabolize alcohol 25% to 50% slower than adults, even small amounts of alcohol can affect the infant’s sleep patterns.
Expert Recommendations for Nursing Mothers
To safely pursue the potential benefits of beer’s ingredients, non-alcoholic alternatives are the universally recommended choice. Non-alcoholic malt beverages, often made with the same barley and yeast, contain the beta-glucan compound without the negative effects of alcohol. These beverages are widely available and include products specifically marketed for lactation support, such as non-alcoholic beers or malt drinks.
Mothers can incorporate the beneficial components directly into their diets through whole foods.
Incorporating Whole Foods
Barley water, barley flakes, or barley malt syrup can be added to soups, stews, or baked goods. Brewer’s yeast can be purchased as a supplement and mixed into smoothies, oatmeal, or used in lactation cookies.
Beyond specific foods, general lifestyle practices are the most effective ways to increase milk supply. Maintaining proper hydration is fundamental, as breast milk is approximately 88% water, requiring consistent fluid intake to support production. The most important factor influencing supply is the principle of supply and demand: frequent and effective milk removal through nursing or pumping signals the body to produce more. For personalized advice, consulting with a certified lactation consultant or healthcare provider is the most prudent step.