Why Cook Brats in Beer? 5 Reasons to Give It a Try

Brats and beer go together like ham and eggs. But did you ever wonder why we cook brats in beer? Whether you’re firing up the grill for game day or a quick weeknight dinner, here’s how beer adds another delicious layer of flavor to your favorite sausages.

1. How Does Cooking Brats in Beer Enhance Their Flavor?

One of the biggest reasons to cook brats in beer is flavor. Beer is brewed with malt, hops, and other ingredients that contribute to its aroma and flavor. As the brats simmer, all those flavors mingle with the sausage’s seasonings and juices.

Different beers add different flavors to the mix.

– Malty sweetness: Amber and brown ales bring caramel and toasted bread notes that complement savory sausage.
– Light, crisp flavors: Lagers and pilsners add subtle grainy notes without overpowering the brat.
– Rich, roasted character: Porters and stouts bring coffee, chocolate, or roasted malt flavors for a heartier twist.
– Fruity or spicy notes: Wheat beers add hints of citrus, banana, or clove, depending on the style.

2. Does Cooking Brats in Beer Keep Them Juicy?

It helps! Few things are more disappointing at a cookout than biting into a dry, overcooked brat. You avoid that problem when you cook your brats in beer.

When you place raw bratwurst directly over high heat, like the grill, the outside typically browns before the center is cooked through. Simmering the brat gently in beer first, however, lets the sausage cook more evenly before it hits the grill.

The key word here is gently. A rolling boil tightens the sausage proteins, which makes the casing split and causes you to lose the flavorful juices. Keep the beer at a low simmer and use a meat thermometer to check for doneness to get that juicy bite everyone wants.

3. Why Simmer Brats Before Grilling?

We’re not saying you should skip the caramelized exterior and smoky aroma that come from an open flame. We just think simmering your brats in beer first results in a much better sausage. The two-step approach has several advantages.

– More consistent cooking: The simmer brings the sausage close to its target internal temperature before grilling (160°F for pork, 165°F for chicken or turkey).
– Better control: You can focus on browning the outside without leaving the brat over intense heat for too long.
– More flavor: The beer, onions, and seasonings create a savory base that complements the smoky finish from the grill.
– Easier entertaining: You can manage multiple batches without constantly juggling raw sausages over the flames.

4. What Is the Best Beer for Cooking Brats?

Here’s where things get fun: the best beer for cooking brats depends on the flavor you want. We recommend starting with a beer you already enjoy, then experimenting with different styles.

Lagers: A Classic Choice for Beer Brats
Lagers are a great starting point because their crisp, balanced flavors complement traditional bratwurst without overpowering it. We’ve found that the relatively mild malt character works especially well with onions, mustard, and sauerkraut.

Amber Ales: Rich, Malty Flavor
Want a little more depth? Amber ales have toasted malt and caramel notes that pair beautifully with pork sausage. Their balanced sweetness makes them a great choice for brats topped with caramelized onions.

Wheat Beers: Light and Refreshing
Wheat beers bring a softer, sometimes fruity or spicy character. We like to cook brats in wheat beer when the weather is warm – especially when the brats are served with tangy mustard, grilled peppers, or fresh coleslaw.

Brown Ales: Toasty and Savory
We’ve found that the nutty, toasted flavors of a brown ale work well with the richness of bratwurst. Try this style when you’re looking for a heartier flavor profile that still feels balanced.

IPAs: A Bold Choice
Can you cook brats in an IPA? Absolutely. But choose wisely. Hop bitterness can become more pronounced as the cooking liquid reduces, especially with aggressively hopped varieties. If you’re going to use an IPA, we generally recommend a malt-forward or moderately hopped one.

5. Can You Use Beer to Create Better Bratwurst Toppings?

Yes. In fact, what you can do with the onions is one of our favorite reasons to cook brats in beer.

When you simmer sliced onions with the brats, they absorb some of the beer’s character as they release their own sweetness into the cooking liquid. After you remove the brats, transfer the onions to a skillet and cook until they soften and turn golden brown. The result is a savory, slightly sweet topping that tastes fantastic with mustard and a toasted bun.

How Do You Cook Brats in Beer?

Ready to give beer brats a try? You only need a few ingredients.

Ingredients for Beer Brats

– 5 fresh pork bratwurst sausages
– 24 ounces of craft beer (approximately two 12-ounce cans or bottles)
– 1 large yellow onion, thinly sliced
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 teaspoon whole-grain mustard (optional)
– 5 buns
– Your favorite toppings

Step-by-Step Beer Brat Cooking Directions

1. Prepare the beer bath.
Add the beer, sliced onion, butter, garlic, and mustard to a large skillet or saucepan. Heat the mixture over medium heat until it reaches a gentle simmer.

2. Add the bratwurst.
Place the raw brats in the liquid, making sure the beer covers most of each sausage. Add a little more beer if necessary.

3. Simmer gently.
Reduce the heat to a low simmer. Cook for approximately 12–18 minutes, turning occasionally. Check the internal temperature with a meat thermometer.

4. Finish on the grill.
Transfer the brats to a preheated medium-heat grill. Turn them occasionally until the casings are golden-brown and the centers reach at least 160°F. If the simmer brought them to 160°F, grill just long enough to add color.

5. Prepare the toppings.
While the brats finish grilling, remove the onions from the cooking liquid and sauté them in a skillet until golden and tender.

6. Serve and enjoy.
Place the brats in toasted buns, pile on the onions, and finish with mustard or your favorite toppings.

Cooking tip: Don’t pierce the bratwurst casings before cooking. Keep the casings intact to help the sausages retain their juices. Also, never reuse the raw sausage cooking liquid as a sauce unless you bring it to a full boil first.

Should You Soak Brats in Beer Before or After Grilling?

You can use beer at different stages of the cooking process, but each method is for a slightly different purpose.

Before grilling: Simmering the raw brats in beer helps them cook evenly and introduces subtle malt and seasoning flavors. We recommend this method for when you want a flavorful brat with a grilled finish.

After grilling: You can place fully cooked brats in a warm beer-and-onion bath to keep them ready for serving. In our experience, this works especially well when you’re feeding a crowd.

During grilling: You can also cook brats in a grill-safe pan that’s filled with beer and onions. Use indirect heat to simmer the sausages, then move them to the grates to brown.

Does the Alcohol Cook Out of Beer Brats?

Cooking reduces the beer’s alcohol content, but it doesn’t necessarily eliminate it. The amount that’s left depends on cooking time, temperature, and the amount of liquid.

If you’re cooking for someone who avoids alcohol entirely, don’t assume that simmering makes the brats alcohol-free. Use an alcohol-free liquid to cook your brats instead. Keep in mind that even some beers labeled nonalcoholic still contain small amounts of alcohol.

Find the Perfect Craft Beer for Your Next Batch of Brats at The Growler Guys

Now that you know why you should cook brats in beer, it’s time to choose your brew. At The Growler Guys, we have everything from a crisp lager for a classic beer brat to a malty amber ale for a little something different. If you’re not sure which style to try, our certified Beer Stewards can help you find the one that matches your taste. Stop in to your nearest location to explore our extensive rotating tap list with a pint, flight, or growler fill today.