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Consuming alcohol is one of a biggest triggers of a painful gout attack. Studies have shown that beer in particular is dangerous. One study followed 47,000 men for 12 years and found that 2% of them developed gout. Those that had more alcohol in their diet had a much higher risk. One serving of beer a day can increase your risk by 50%. Beer in particular has high levels of purine, explaining its particular risk. Other alcoholic drinks to avoid include hard liquor and wine.
People with gout should avoid alcohol and foods that are high in purines, and that includes organ meats (liver, kidney), dried beans, sardines, anchovies, asparagus, and mushrooms. When the body breaks down purines, it produces uric acid, and excess uric acid causes painful crystals to deposit in the joints.