Here’s good news for your next backyard barbecue. Not only is marinating your meat a tasty choice, it’s also better for your health. According to a new study by the American Chemical Society released today in their Journal of Agriculture and Food Chemistry, “the very same beer that many people enjoy at backyard barbeques could, when used as a marinade, help reduce the formation of potentially harmful substances in grilled meats.”
The new study, Effect of Beer Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork, is better explained in the ACS press release:
I.M.P.L.V.O. Ferreira and colleagues explain that past studies have shown an association between consumption of grilled meats and a high incidence of colorectal cancer. Polycyclic aromatic hydrocarbons (PAHs) are substances that can form when meats are cooked at very high temperatures, like on a backyard grill. And high levels of PAHs, which are also in cigarette smoke and car exhaust, are associated with cancers in laboratory animals, although it’s uncertain if that’s true for people. Nevertheless, the European Union Commission Regulation has established the most suitable indicators for the occurrence and carcinogenic potency of PAHs in food and attributed maximum levels for these compounds in foods. Beer, wine or tea marinades can reduce the levels of some potential carcinogens in cooked meat, but little was known about how different beer marinades affect PAH levels, until now.
The researchers grilled samples of pork marinated for four hours in Pilsner beer, non-alcoholic Pilsner beer or a black beer ale, to well-done on a charcoal grill. Black beer had the strongest effect, reducing the levels of eight major PAHs by more than half compared with unmarinated pork. “Thus, the intake of beer marinated meat can be a suitable mitigation strategy,” say the researchers.
The study was done using pork, so I wonder if it’s true for steak, too. Looking at the chart, it appears that the “Black Beer” is best for making the meat healthier, so I wonder if it’s the roasted malt? And why would non-alcoholic beer work better than pilsner? Clearly, more research is needed.
And here’s the abstract, if you want the more technical version:
The effect of marinating meat with Pilsner beer, nonalcoholic Pilsner beer, and Black beer (coded respectively PB, P0B, and BB) on the formation of polycyclic aromatic hydrocarbons (PAHs) in charcoal-grilled pork was evaluated and compared with the formation of these compounds in unmarinated meat. Antiradical activity of marinades (DPPH assay) was assayed. BB exhibited the strongest scavenging activity (68.0%), followed by P0B (36.5%) and PB (29.5%). Control and marinated meat samples contained the eight PAHs named PAH8 by the EFSA and classified as suitable indicators for carcinogenic potency of PAHs in food. BB showed the highest inhibitory effect in the formation of PAH8 (53%), followed by P0B (25%) and PB (13%). The inhibitory effect of beer marinades on PAH8 increased with the increase of their radical-scavenging activity. BB marinade was the most efficient on reduction of PAH formation, providing a proper mitigation strategy.
Today’s beer video is an animated commercial for Rheingold Beer using stop motion, from around 1956. As an animation buff, an ex-marching band geek (and with a train for my son Porter), this commercial has everything I love.
Today’s beer video is an episode of Food Tech, which used to be aired on the History Channel, focusing on Ballpark food and beverages, specially beer. This was the last episode of ten total shows, and although it was called “Ball park,” it featured segments about “Kegs, Hops, Beer, Hot dogs, Casings (sausage), Mustard, Cracker Jack and Drumsticks,” the ice cream. Who’s hungry now?
The local Fairfield company Jelly Belly has made hundreds, perhaps thousands, of jelly bean flavors since they debuted in the summer of 1976. But their newest one, draft beer, really got my attention.
Apparently, for decades, a beer-flavored jelly bean has been one of their most highly-requested flavors. But their “research and development team wanted to get it just right before announcing the new flavor to the world.”
“This took about three years to perfect,” says Ambrose Lee, research and development manager for Jelly Belly Candy Company. “The recipe includes top secret ingredients, but I can tell you it contains no alcohol.” The biggest question they first had to answer was what type of beer to make into a jelly bean. “Ale or Lager? Stout? Lambic? Pilsner? In the end, the company opted to pay homage to its German ancestry with a Hefeweizen-inspired ale flavor, and Draft Beer Jelly Belly® jelly beans took shape.”
According to Jelly Belly:
The effervescent and crisp flavor is packed in a golden jelly bean with an iridescent finish. Beer connoisseurs will find the flavor profile to be clean with notes of wheat and a touch of sweetness. The aroma is mildly bready. While Draft Beer packs a flavor punch, it is alcohol free.
The new flavor will debut at this week’s Winter Fancy Food Show in San Francisco and ISM in Cologne, Germany, and will be released on store shelves shortly thereafter, in early 2014.
Last night they had an event at the 21st Amendment Brewery in San Francisco, where they handed out small packages of the new flavor. At first, I thought I could only get some banana flavors with a hint of clove in the background, but not much else, and little in the way of what I’d call “beer” flavor. But in conversations with other there at the event, what emerged was that the flavors I’d been searching for disappeared if you drank an actual beer beforehand. Several people I talked to recounted the same experience, but those who resisted the temptation to order a beer first had a very different experience with the jelly beans.
Happily, I took a few packets home with me, and tried them again this morning before my usual cup of breakfast beer (kidding). Anyway, the theory of the night before proved true. They do actually have a subtle beery flavor with wheat and the banana and clove notes you’d expect in a hefeweizen. It’s not a strong taste, but that’s not necessarily a bad thing. I assume when you have actual beer in your mouth that it kills the subtler flavors in the candy.
Last night, I also spend some time talking with Rob, one of the Jelly Belly R&D guys who worked on creating the new beer flavored jelly bean. He mentioned that they’d originally considered doing a craft beer assortment but getting the first one right took so long that they abandoned that idea. I offered some suggestions, and who knows, maybe we’ll see some more types of beer turned into jelly beans in the future. I suspect many people will think of it as just a gimmick, but the company has a long history of creating original flavors that you wouldn’t ordinarily expect. So why not. They’ve done a cocktail line of jelly beans, so beer frankly only makes sense. If you see some, give them a try. Just don’t have a beer first.
Today’s Black Friday infographic, which for the start of the traditional holiday shopping season, is a “Holiday Gift Guide For Craft Beer Lovers” brought to you by Lets Pour, an online beverage retailer. All of the items on the gift guide are stocked by them. So instead of braving the absurd crowds today you can do all of your holiday beer shopping from the comfort of your home, with a beer in your hand.
Today’s bonus infographic is all about the holiday, entitled Turkey & Travel: How We Celebrate Thanksgiving. It was created by Nationwide Bank, and shows a number of factoids about Thanksgiving, including a comparison of what was served at the first one compared to our modern meals.
Thirty years ago, in November 1983, Michael Jackson wrote an article for the Washington Post entitled “Beer at the Thanksgiving Table.” It was subtitled “Wine is acceptable for this annual feast, but what if you prefer beer?” It was apparently one of his first pieces on the topic of pairing beer and food.
The article contains one of my favorite quotes by Michael:
To give thanks is a matter of joy; should that be confined by excessive sobriety? Better still, Thanksgiving is an annual opportunity to refresh old friendships and make new ones, in which matter both the ritual and effect of a shared glass is the best tie.
When you consider this was written when Sierra Nevada was still a very small brewery, New Albion had just closed and Mendocino Brewing had only been founded the same year, it’s a remarkable time piece. Nobody was even thinking about pairing beer with food yet. Now we take it for granted. But back then most people still needed convincing. This is great reminder of how far we’ve come and how much of debt of thanks we owe to Michael.
Here’s Michael’s suggested general pairing suggestions from thirty years ago:
As an aperitif: Dry, hoppy beers with some bitterness. Try New Amsterdam (from New York) or Anchor Steam (San Francisco).
With fish: Pilsners. Almost all of the well-known American beers are loosely of this style. So are the best-known imported brands, like Heineken and Carlsberg. Czech and German Pilsners tend to be drier, and therefore go especially well with the more oily varieties of fish.
Shellfish: Dry stouts or porters.
Smoked meats, sausages: If you can find it, the smoked Rauchbier of Bamberg, Germany. Or a German altbier or weizenbeier.
Pasta: The less spicy pasta dishes of Northern Italy go quite well with the Munich Dark type of beer. It is, after all, commonly served with the admittedly-heavier noodle dishes of Germany.
Fowl: Munich Light with turkey; perhaps the slightly less sweet Dortmunder style might go better with chicken.
Red Meat: English Pale Ale.
Game: Scottish ale, which is heavier.
But take the time to go back and read the entire article. And give thanks that nobody looks at you funny when you bring beer to the Thanksgiving meal. As is my personal tradition, I’m enjoying some Anchor Christmas Ale with my meal, something I’ve been doing for roughly twenty-five years. Happy Thanksgiving.