In a game-changing report, Pacific Standard magazine claims that marinating your meat in beer can "decrease the formation of carcinogenic material." The American Chemical Society's Journal of Agricultural and Food Chemistry made the bold statement to the delight of alcoholic carnivores everywhere!
Writing in the American Chemical Society's Journal of Agricultural and Food Chemistry, a group of European scientists concludes that beer marinades are an excellent way of reducing polycyclic aromatic hydrocarbons (PAHs), the carcinogenic stuff known to form on meat when it's cooked on the barbecue ("mainly, by contact of dripping fat with hot embers"). Health experts have recommended limiting exposure to PAHs because of their link to cancer in animals.
So, what type of beer is best? Trick question! All beer is best. But, according to the experiment, black beer.
Here's some science-y stuff for you to ruminate over:
Considering an intake of 132 g of grilled pork loin (unmarinated), the uptake of 271 ng of BaP and 2057 ng of PAH8 will exceed the overall average dietary exposure of BaP (235 ng) and PAH8 (1729 ng) estimated by [European Food Safety Authority]. If grilled pork loin marinated in Black beer is consumed, the uptake of 141 ng of BaP and 1286 ng in 132 g will not exceed the overall average dietary exposure. Thus, the intake of beer-marinated meat can be a suitable mitigation strategy.