Alcohol is one of the risk factors for gout attacks and the most important factor in drinking beer that causes gout is the level of uric acid in the body. Uric acid crystals are deposited in the joints, around the joints, under the skin, in the kidneys and other parts of the body thus leading to the development of gout. Alcohol in beer, when ingested, affects the ability of the kidneys to metabolize uric acid, which leads to increased levels of uric acid in the body. Excessive consumption of beer can promote uric acid formation and block the secretion of uric acid from the renal tubules by increasing hepatic ATP breakdown; therefore, drinking large amounts of beer can cause hyperuricemia and increase the risk of gout attacks. If the patient has a history of gout, it is generally recommended that the patient should not drink beer or consume foods with high purine content such as seafood and hot pot. Gout patients are advised to go to the rheumatology and immunology departments of regular hospitals for detailed consultation and follow the doctor’s instructions for a reasonable diet.