Cereals, water, hops and adjuncts have been described as the major contributors to the mineral content in beer, in contrast yeast, industrial processes and containers will have a minor contribution. Beer mineral content contributes to the quality and flavour of the commercially produced beer. We have studied the content of Fe, Cu, Cr, Mg, Mn, V and Zn in nine different bottles of a popular brand of beer (5 alcoholic, 4 non-alcoholic) from the Madrid Region in Spain. Elements were monitored by ICP-MS following appropriate methods. Fe was detected only in the samples of non-alcoholic beer, meanwhile traces of V were detected in the samples of the alcoholic version. Except for Fe, levels were higher in the alcoholic beer, which could be attributed to differences in the brewing and manufacturing processes, such as reverse osmosis and filtration. Levels of Cu and Zn were below the permissible limit in wine (1 and 5 mg/L; respectively) set by the international organisation for grapes and wine. The daily dietary intakes for each element were (in µg/person, respectively) as follows, for alcoholic (0, 3.225, 3.036, 4244.81, 4.495, 28.255, 7.016) and non-alcoholic (72.937, 2.137, 2.094, 2434.63, 3.036, 20.064, 0) beer. The percentages that they would cover of the established RDAs for Fe, Cu, Cr, Mg, Mn, Zn for males (0.01; 900; 35; 420,000; 2,300 and 11,000 µg day^-1 person^-1) for consumers of alcoholic beer would be low: 0, 0.358, 8.674, 1.011, 0.195, 0.257%. Moreover, the intake of V from alcoholic beer would not represent a significant risk as a daily intake of 10-100 mg/day is considered safe from food sources. Our results would suggest that beer would not constitute an important source of these essential minerals.