It’s spring and time to fire up those grills!  Just in time, scientists have determined that soaking your steaks, pork, chicken, or other meats in beer can reduce the risk of cancer from the grill.

In a study reported in the American Chemical Society’s Journal of Agricultural and Food Chemistry, a group of European scientists found that beer marinades reduced the amount of polycyclic aromatic hydrocarbons (PAHs). PAHs are the carcinogens known to form on meat when cooked at very high temperatures and linked to increased risk of cancer.  Marinading meats in beers for 4 hours significantly reduced the PAH levels in grilled meat.

What’s the best beer to use as a marinade?  According to the research, black ales did the best job – reducing PAH levels by more than half.

So keep your refrigerator filled with stouts and porters and use a little as marinade prior to grilling.  Time for beer and BBQ!