Highly hopped beers, such as Becks, St. Pauli, etc. might be considered as chelating agents for heavy metals, owing to the presence of the sulfur-bearing molecules in the hops. In addition, the bier is a diuretic, ensuring flushing while treating onesself.

As with any chelator, too much bier is probably not a good idea.

Commercial American "beers" are made using fluoridated water supplies typically, and inferior grains such as rice, so I tend to avoid them. German bier, on the other hand, is subject to Rheinheitsgebot, the purity law of 1516 which specifies that a bier can contain nothing other than water, barley and hops. For myself, I prescribe Becks. Nothing wrong with a good Scottish ale, Belhaven, either though.