Beer, enjoyed by millions worldwide daily, ranks as the second most consumed beverage globally, following tea and water. Due to its popularity, competitive market trends, and advancements in microbiology and molecular biology, the art of beer making has been boosted with innovation and sophistication. Different varietal beers with wide-ranging flavors and alcohol content have been normalized in the market. With growing demand of non-alcoholic beer, and health benefits upon moderate consumption of beer has led to several advancements. Here in the present chapter, we try to consolidate the information on different types of yeast strains for beer manufacturing along with metabolic engineering strategies to improve both process and product. Different strategies on non-alcoholic beer production has been provided. The presence of functional polyphenols such as xanthohumol/isoxanthohumol, ferulic acid, catechins, epicatechins, proanthocyanidins, quercetin, rutin, etc. and their role in specific health benefits has been detailed. Handful of health benefits were consolidated based on the scientifically validated epidemiological studies. The role of gut microbiota leading to downstream mechanisms upon consumption of beer has been detailed. Overall, this chapter concludes with the analysis of several reports that moderate beer consumption (less than 149 g of alcohol per week) positive role against mortality.