Beer is a fermented beverage prepared from water, malted barley, hops, and yeast that has been around for centuries. Alcoholic beverages alter the composition of the gut microbiota, which in turn causes oxidative stress brought on by alcohol, increases intestinal permeability to luminal bacterial products. However, beer has been shown to contain several intriguing non-alcoholic chemicals. Recent research demonstrates that moderate beer drinking could have positive impacts on human health. Beer’s non-alcoholic ingredients have a significant impact on gut microbiota, and this type of diet is known to modulate gut microbiota, which has a variety of effects on the body, including effects on intestinal permeability, mucosal immune function, intestinal motility, antioxidant activity, and anti-inflammatory activity. Although the negative consequences of excessive alcohol intake are widely known, it is still debatable whether or not some non-alcoholic components, such as polyphenols and carbohydrates, have any positive benefits. In this review, we explain the primary benefits of moderate beer consumption on the gut microbiota, which are mostly attributable to non-alcoholic components such polyphenols. Despite any potential advantages of moderating consumption of alcoholic beverages, the lowest alcohol intake is the most secure.