Using Cannabis Seeds During The Beer Brewing Process ‘Enhances The Nutritional Value,’ Study Shows

Adding hemp seeds to beer during the brewing process may enhance the alcoholic beverage’s nutritional value, scientists reported in a new government funded study.

“The final product—beer or a barley wort-based beverage enriched with hemp seeds—is characterized by a unique sensory profile and the presence of biologically active compounds,” the paper says. “It combines the traditional qualities of barley beer with potential health benefits associated with hemp derived ingredients.”

The research, published this month in the scientific journal Molecules, tested beers brewed with up to 30 percent malted and unmalted hemp seeds, comparing them to 10 percent malted hemp seeds and barley malt only as a control.

“The potential to enhance the functionality of beer products through the addition of Cannabis sativa seeds is based on their rich nutritional profile—including proteins, fermentable sugars, polyphenols, and cannabinoids—which collectively contribute to a unique taste and aroma,” the authors observed. “This is further supported by the botanical relationship between hemp and hops, both of which belong to the Cannabaceae family.”

The authors noted that among many “rediscovered” crops, Cannabis sativa “holds a special place.”

“Its seeds are characterized by a unique chemical composition, including a complete set of exogenous amino acids, a high content of unsaturated fatty acids, and a rich profile of polyphenols and cannabinoids,” they said. “These compounds exhibit anti-inflammatory, immunomodulatory, and neuroprotective properties, as confirmed by both in vitro and in vivo studies.”

“The addition of hemp seeds, particularly in unmalted form, significantly enriched the wort in polyphenolic compounds—most notably, trans-ferulic and gallic acids—known for their antioxidant and anti-inflammatory activity.”

As to cannabinoid concentration in the seeds, the authors note that “raw hemp seeds exhibit…generally low concentrations in the seed material itself” and that it is “primarily the result of external contamination from resinous trichomes during harvesting and processing rather than natural biosynthesis within the seeds.”

In the new study, researchers tested various cannabinoids, including cannabidivarin (CBDV), tetrahydrocannabivarin (THCV), cannabidiol (CBD), delta9-tetrahydrocannabinolic acid (THCAA), cannabigerol (CBG), cannabinol (CBN), and cannabichromene (CBC).

The study, which was funded by grants from the European Regional Development Fund and the Minister of Science for the government of Poland, notes that “the addition of hemp seeds increased the riboflavin (RFL, vitamin B2) content in the wort, with the effect being more pronounced in the case of malted seeds.” The presence of the vitamin “not only enhances the nutritional value of the beer produced but also stimulates yeast metabolism at the fermentation stage,” the researchers noted.

“These findings demonstrate that hemp seeds, particularly in malted form, can enrich barley wort with bioactive polyphenols, vitamins, and non-psychoactive cannabinoids under standard mashing conditions, without compromising key brewing performance metrics,” the team wrote. “Further work on fermentation, sensory evaluation, stability, and bioavailability is warranted to realize hemp-enriched functional beers.”

The researchers, faculty members at the University of Agriculture in Krakow, the Slovak University of Agriculture in Nitra, the University of Lomza, and the University of Warmia and Mazury in Olsztyn, concluded that “the addition of hemp seeds, particularly in unmalted form, significantly enriched the wort in polyphenolic compounds—most notably, trans-ferulic and gallic acids—known for their antioxidant and anti-inflammatory activity.”

“The presence of malted hemp seeds improved the release of B-group vitamins, including thiamine and especially riboflavin, with the 30% malted hemp seeds variant showing the highest concentrations.”

The authors noted that “hemp is rich in cellulose, and its extracts contain mainly glucose and xylose—a hemicellulose sugar that is not utilized by conventional brewing yeast.” But, they warned that “selecting appropriate processing methods and optimizing the production cost of hemp beer represent current technological challenges.”

Highlighting hurdles to incorporating this novel brewing method, they noted that “despite the growing recognition of hemp as a raw material for the food and pharmaceutical industries—with a compound annual growth rate of 17.1% for the hemp market from 2023 to 2030—its application in fermentation biotechnology remains underexplored.”

The study’s results come as a new survey found that younger Americans are increasingly using cannabis-infused beverages as a substitute for alcohol—with one in three millennials and Gen Z workers choosing THC drinks over booze for after-work activities like happy hours.

Meanwhile, more research is shedding light on the nutritional value of cannabis, with another new study suggesting that hemp seed and hemp oil can be made into a promising gluten-free flour mix that offers an “optimal baked texture” along with “significant nutritional impact.”