http://news.bbc.co.uk/2/hi/health/3266819.stm?obvious
Peroni was the choice tonight because my wife was serving spaghetti and we had leftover zuppa toscana I made last night. When possible, I like to match the origin of my beer with the cuisine I am enjoying, e.g. TsingTao with Mandarin, Dos Equis with Mexican, Aegean with Greek, etc. Heineken is my old standby for all occasions, but I love Guinness Draught (more so than Stout) especially with my Corned Beef & Cabbage.
Where oh where is JC?
Seated at the right hand of his father?
Wassail!
…and Sapporo with sushi! 
Yes, this thread won’t really get going until JC weighs in…
I’ve been drinking ever since that news hit the wires. 
I hope this research will continue and will show that ales in general have this benefit. Lagers bad! Ales good! The darker the better and there is not much that is darker than Guinness.
Hold on now. I think we need to start with the postulate that Beer is Good. Lager is Beer, therefore Lager is Good. Ale is BETTER, but Lager is still Good. Some lagers are better than others, just as some ales are better than others. But is the worst ale better than the best lager? I think not.
Would you turn down an ice-cold Bud on the hottest day of summer if that was the only can in the cooler? I wouldn’t, even if that is the only circumstance I could see drinking one. I owe it to Bud to give it that chance. I would have never passed my college poly-sci classes if it wasn’t for Bud. 
But the research didn’t show any benefit for the lager sample while the Guinness sample showed a benefit. Ale good!
That doesn’t mean that a Belgian lager can’t be tasty. Just no health benefit like Guinness.
And I would turn down that Bud. 
I’m going to assume there is ice in the cooler since the Bud is ice cold. I’ll just dunk my head in the ice water. Much more refreshing than a Bud and no skanky Bud aftertaste.
Guiness is good for you: well known fact.
What I don’t know, though, is the difference between lager and ale. Someone please explain?
In simple terms, lager is produced with a bottom-fermenting yeast which works at low temperatures (10 C or lower). It is supposed to undergo a long period of secondary fermentation at close to 0 C but, in the case of cheap, commercial “lagers”, often doesn’t. Lager is store or somesuch in German, reflecting this period of storage.
Ale in the sense that it is being used here is beer fermented at higher temperatures (typically 15 - 22 C), traditionally with a top-fermenting yeast. However, many breweries nowadays use a bottom-fermenting yeast and get more than acceptable results.
There is a large grey area in the classification as things aren’t always tidy.
Wassail!