There is evidence of brewing beer dating back nearly 8000 years, and since then its pattern of consumption has changed considerably. From a beverage of warriors to a cheap and affordable commodity that has been prone to abuse in some countries, including leading to considerable health risk. In moderate and low amounts, however, the consumption of beer has been reported to be beneficial. Some cancers, such as bladder cancers and the incidence of cardiovascular disease are reported to be lower in moderate beer drinkers. Beer is a complex beverage with well over 1000 identifiable compounds and there is a continual drive to identify and characterise new compounds that might have potential pharmacological effects. This requires a holistic understanding of beer and beer related science, from brewing to the isolation of beer-related compounds. This book provides the information needed to understand the differences in brewing processes, map pathways of therapeutic potential and cross-tissue or trans-disciplinary divides, analyze beer and beer-related beverages, ascertain dietary intakes and deduce causative factors in nutritionally related diseases, and develop marketing and economic strategies based on the health benefits of beer.