Following a demanding workday in the kitchen, standing and toiling over searing burners, a frosty beer is one of the quickest, simplest ways to relax. But what are gourmet chefs sipping on these days? Classic, inexpensive macro lagers have long been a favorite among many culinary masters, with familiar, pleasant-to-drink beers like Modelo and Michelob Ultra standing out. However, as gourmet brews have invaded the beer market, have the preferred beers of culinary workers followed suit? Or is there a standout favorite that chefs lean towards?

In a bid to confirm the top choice for post-work beers, we asked over 50 of Food & Wine Magazine's Best New Chefs. The results were unexpectedly diverse. Indeed, many chefs are veering away from beer entirely, resorting to something fast, such as a shot of Jameson or Fernet, or even deciding to abstain.

Approximately 20 of the polled Best New Chefs still enjoy a cold beer after work, but no particular style or brand emerged as the supreme choice. Despite this, some common selections were identified. Here are the beers professional chefs prefer after a hard day's work.

An uncomplicated lager is probably the most anticipated post-work beer-they are crisp, invigorating, and mostly affordable.

"I have always favored Heineken beer, for two distinct reasons: my father was a fan, and it was the beer of choice for one of my favorite music groups, Oasis," says Rico Torres, chef-owner of Mixtli and Greenhouse in San Antonio, Texas, and a 2017 F&W Best New Chef.

"For post-work drinks, I will disappointingly admit that I don't partake anymore-I just head home. Back in my earlier days, though, it was always Miller High Life. Refreshing, cheap, and you can saber the bottles since they're technically Champagne, which makes for a fantastic party trick," shares Michael Gulotta, chef-owner of MOPHO and Maypop in New Orleans, and the 2016 F&W Best New Chef.

Chef-owner of Pusit Pusit Hospitality and 2022 F&W Best New Chef, Melissa Miranda, attests that her favored post-work beer would be Rainier, a Pacific Northwest staple that's bright, light, exceptionally refreshing, and pairs well with tequila.

Many of the beer-drinking chefs transform their post-work drink into an improvised cocktail with a spritz of lime, a dash of hot sauce, or a sprinkle of salt.

"Modelo Especial is crisp and not sweet. Having an ice-cold, pilsner-style lager that has a zesty hop taste with a bit of salt, chile, and lime is a wonderful reward when things become heated, or for a celebratory toast," states 2018 F&W Best New Chef Diana Dávila, chef-owner of Mi Tocaya Antojeria, in Chicago.

Then there are those chefs who don't lean towards a specific beer-they'll gladly take any brew that’s super cold or a grateful offering from appreciative restaurant patrons.

"At the end of the day, I want something that's easy to consume and annihilate. I am currently into soju and somaek, so Terra and Cass are my favorites. However, my sole stipulation is that my beer be as frigid as possible," says Jamie Bissonnette, chef-owner of BCB3 Restaurant Group, in Boston, and a 2011 F&W Best New Chef.

Ultimately, while some chefs have firm favorites, the common ground is simply the ritualistic indulgence of a refreshing beer at the conclusion of a grueling shift. Whether it's a beloved brand, a craft infusion, or an impromptu cocktail, the post-shift beer ratifies a job well done for these culinary artists.