After just a few minutes of chatting with Joey Pepper, a bartender at craft beer mecca Tørst and consultant for Luksus in New York City—which recently won a Michelin star—it’s clear the 20-something is well-versed in all things suds. He’s also something of a whiz in the kitchen. And for our October package on grilling, we spoke with Pepper about his favorite beer-infused marinades. Check out all the tips here: 16 Ways to Upgrade Your Grilling Game.

He suggested one crafted by Luksus chef Daniel Burns, which uses Evil Twin’s Even More Jesus, a stout that packs a boozy punch (12 percent ABV) but is redolent of savory fruits like cherry and fig. Coupled with a caramel finish on the tongue, it more than stands up when paired with a flank steak, which is Burns’ go-to protein for this marinade. “I’ve used this recipe a few times,” says Pepper, “and it’s come out great.” 


- 3 tablespoons shallot
- 1 tablespoon garlic 
- 1 tablespoon honey
- 1/2 cup apple cider vinegar
- 1/2 cup light soy sauce
- 2 tablespoons shirodashi shoyu (irodori—a.k.a. tuna dashi soy sauce) *You can find some here.
- 3 tablespoons worcestershire sauce
- olive oil to taste (about 1 tablespoon)
- 3/4 cup Even More Jesus
- 2/3 cup water
- 1 teaspoon coriander seed
- 1 teaspoon fennel seed
- 1/2 teaspoon dried chili
- 2 lb. flank steak

Directions: Mix the ingredients together, then marinate flank steak overnight (up to 24 hours). Grill according to preference.

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