Not too many things say spring and summer more than grilling outdoors.
Unfortunately for the meat eaters, grilling at a high temperature is actually bad for you due to the presence of polycyclic aromatic hydrocarbons (PAHs) in the meat you are grilling.
What are PAHs and what does this have to do with beer? Excellent question.
When grilling meat at a high temperature these PAHs can form. High levels of PAH consumption has been linked to colorectal cancer.
Where beer comes in is as a marinade. Scientists found that marinating meat for four hours in a pilsner or dark beer can cut PAHs by more than half, according to a study published in the Journal of Agricultural and Food Chemistry.
Even Non-Alcoholic beer cuts PAH formation by 25%!
If you are looking for a beer marinaded steak recipe click here.
