The article itself doesn’t state it really, but the linked meta-study does in fact mostly reference non-alcoholic beer. Also two of the five authors work for the largest Chinese brewery:

State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd., Qingdao, China

So while the actual meta-study might be ok (I haven’t thoroughly checked for this), the article is lying by omission at least. The comments on it mention further issues, however these don’t seem to touch the core, but rather the historical aspects of beer.