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Grillmasters already know that a cold brew is a fine companion at the barbecue.
烧烤达人们已经清楚一杯冰啤酒在烧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，烧烤里面也是有学问的—用啤酒浸泡的肉类实际上可以阻断许多烧烤加热时潜在形成的致癌物。
So says a report in the Journal of Agricultural and Food Chemistry.
这是根据《农业和食品化学杂志》上的一篇报道得出的结论。
The study started out like any barbecue—with pork chops, charcoal, and beer.
这项研究从猪排骨，木炭和啤酒的烧烤开始。
Researchers marinated the chops for four hours in either regular or non-alcoholic pilsner, or a dark ale.
研究人员们用普通或者非酒精类比尔森啤酒或者黑啤酒将排骨浸泡4小时。
Then they fired up the grill.
然后他们开始进行烧烤。
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，他们分析了这些排骨的PAHs,即多环芳香烃类物质，这些都是在烟熏火烤后肉类食物中已经被证实存在的化学物质，也许有致癌风险。
Turns out dark ale cut PAH levels in half, compared to unmarinated meat.
而研究结果显示相比没有浸泡过的肉类，经黑啤酒浸泡后可以将多环芳烃的生成减少一半。
The extra antioxidants in dark beer may be the trick, researchers say.
研究人员们表示黑啤酒中所含的额外的抗氧化物也许起到了作用。
Because PAHs form with the help of free radicals, and antioxidants could slow down that process.
因为多环芳烃需要借助自由基生成，而抗氧化物质能减缓这一过程。
So if you're health-conscious, but love to grill?
因此如果你关注健康，但又钟情于烧烤怎么办？
A simple beer marinade might let you have your steak…and eat it, too.
简单轻松的啤酒腌制法也许可以让你放心的去烤牛排，然后大块朵颐中也别忘了来上一杯。
