We often hear it: “One little glass for the marinade, one little glass for the cook…”
Well, it turns out this habit has a more serious scientific foundation than we might think.

According to a study conducted by Ciecierska & Komorowska in 2024, marinating meat in beer or wine doesn’t just add flavor to your barbecue — it can dramatically reduce the formation of carcinogenic compounds.

🍺 Wine and Beer to the Rescue

A study (Ciecierska & Komorowska, 2024) showed that marinating meat in beer or red wine could reduce the formation of PAHs by up to 70% during cooking, especially on charcoal barbecues.

Why?
The polyphenols in wine and beer act as antioxidants, slowing down the chemical reactions responsible for PAHs.

But be careful: this doesn’t mean pouring raw alcohol over the meat.
The key is to boil the wine or beer for a few minutes before using them in a marinade so the alcohol evaporates.
What we want are polyphenols, not ethanol.

🔬 How Does It Work?

  • Fat + high heat → smoke loaded with PAHs
  • Antioxidants in wine/beer partially block these reactions
  • Result: fewer carcinogenic deposits on the meat

🥩 How to Use It

  1. Choose a dark beer or a red wine rich in tannins
  2. Add herbs, garlic, and spices to boost the antioxidant effect
  3. Let marinate for 2 to 4 hours in the fridge
  4. Drain before cooking to avoid flare-ups

📌 Key Takeaway

Yes, beer and wine in marinades can make your barbecue a little healthier.
No, it doesn’t mean drinking the bottle while cooking is protective too.

Conclusion: Next time someone asks why you’re cooking with wine or beer, proudly answer: “It’s for my health… and my guests’ too!”