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Grillmasters already know that a cold brew is a fine companion at the barbecue.
燒烤達人們已經清楚一杯冰啤酒在燒烤中能起到很好的搭配作用。
So here's some science to toast to—marinating meat in beer actually cuts the number of potentially cancer-causing compounds that form, as chops sizzle on the grill.
因此，燒烤里面也是有學問的—用啤酒浸泡的肉類實際上可以阻斷許多燒烤加熱時潛在形成的致癌物。
So says a report in the Journal of Agricultural and Food Chemistry.
這是根據《農業和食品化學雜志》上的一篇報道得出的結論。
The study started out like any barbecue—with pork chops, charcoal, and beer.
這項研究從豬排骨，木炭和啤酒的燒烤開始。
Researchers marinated the chops for four hours in either regular or non-alcoholic pilsner, or a dark ale.
研究人員們用普通或者非酒精類比爾森啤酒或者黑啤酒將排骨浸泡4小時。
Then they fired up the grill.
然后他們開始進行燒烤。
After cooking, they analyzed the chops for polycyclic aromatic hydrocarbons, or PAHs, which are found in smoked and grilled meats, and may up your risk of cancer.
烤好后，他們分析了這些排骨的PAHs,即多環芳香烴類物質，這些都是在煙熏火烤后肉類食物中已經被證實存在的化學物質，也許有致癌風險。
Turns out dark ale cut PAH levels in half, compared to unmarinated meat.
而研究結果顯示相比沒有浸泡過的肉類，經黑啤酒浸泡后可以將多環芳烴的生成減少一半。
The extra antioxidants in dark beer may be the trick, researchers say.
研究人員們表示黑啤酒中所含的額外的抗氧化物也許起到了作用。
Because PAHs form with the help of free radicals, and antioxidants could slow down that process.
因為多環芳烴需要借助自由基生成，而抗氧化物質能減緩這一過程。
So if you're health-conscious, but love to grill?
因此如果你關注健康，但又鐘情于燒烤怎么辦？
A simple beer marinade might let you have your steak…and eat it, too.
簡單輕松的啤酒腌制法也許可以讓你放心的去烤牛排，然后大塊朵頤中也別忘了來上一杯。
