Ever heard of beer brats? Boiling brats in beer is one of the most delicious and traditional ways to prepare bratwurst. Start by simmering uncooked brats in beer, then finish them with a quick sear on a hot grill. Add toasted buns and your favorite condiments—ketchup, mustard, relish, caramelized onions or sauerkraut—and you have a classic, crowd-pleasing meal.
This guide explains how to make beer brats step by step and shares helpful tips so your brats turn out juicy, evenly cooked, and full of flavor every time.
What is a brat?
A brat, short for bratwurst, is a German-style sausage most commonly made from ground pork. Bratwurst varieties may also use veal, chicken, or blends of meats and seasonings. You’ll also find versions with cheese, jalapeños, or other additions—perfect if you want to tailor the flavor to your preferences.
What is a Wisconsin beer brat?
A Wisconsin beer brat is prepared by cooking uncooked brats in beer on the stovetop until they are fully cooked, then finishing them on the grill to add char and texture. The beer imparts a mild, hoppy note and keeps the sausages moist while they cook. This method is rooted in Wisconsin barbecue tradition and remains a favorite at backyard gatherings and tailgates.
What kind of brats are best?
Many brands make excellent bratwurst. A popular choice is Johnsonville, which offers a range of flavors and varieties and is based in Wisconsin. Pork brats are traditional and flavorful, but chicken or other leaner options work well if you prefer lower-fat sausages.
What kind of beer should I use?
Use a beer you enjoy drinking, since it contributes to the flavor. Light lagers and pilsners are common choices because they add subtle malt and hop notes without overpowering the brat. Examples often used are Coors Light, Michelob Ultra, or Heineken, but any lager, pilsner, or even a dry cider can be used depending on taste.
Are beer brats alcoholic?
No. The alcohol in the beer cooks off during the boiling process, so beer-brined or beer-boiled brats are considered non-alcoholic and suitable for kids and those avoiding alcohol. If you prefer, use a nonalcoholic beer for the same flavor-base without any concern.
How to Make Beer Brats
This method is simple and reliable. From start to finish expect about 30–35 minutes total: a brief stovetop simmer to cook the brats through, then a short time on the grill for perfect browning.
Step 1: Boil Brats
Place uncooked brats in a large pot in a single layer. Pour in enough beer (about three 12-ounce cans for six brats) to fully submerge the sausages. Bring the liquid to a rolling boil over medium-high heat, then reduce to a simmer and cook uncovered for 10–15 minutes. Thicker brats may need the full 15 minutes. The brats will firm up and lose any pinkness when cooked through.
Step 2: Sear on the Grill
Preheat your grill to around 450°F (230°C). Transfer the cooked brats to the grill and sear 5–10 minutes, turning occasionally to develop even browning and grill marks. Because the brats are already cooked, the goal is to add color and texture without overcooking. If you don’t have a grill, sear briefly in a hot skillet.
Temperature tip
Cook brats until they reach an internal temperature of 145°F (63°C), which is the FDA recommendation for pork. Use a meat thermometer for accuracy.
Step 3: Toast Buns and Add Toppings
Toast your buns on the grill for a minute or two for extra texture, or serve the brats bunless if you prefer. Popular toppings include ketchup, mustard, relish, sauerkraut, caramelized onions, pickled peppers, and coleslaw. Toasted buns and a few simple condiments keep things classic and satisfying.
How to Cook Beer Brats — FAQ
How long to boil brats in beer? Simmer for 10–15 minutes until brats are firm and no longer pink inside. Use a thermometer to confirm 145°F internal temperature.
How long to grill? Grill 5–10 minutes to get char and color; shorter if your grill is especially hot.
Do brats have to be uncooked? This method is designed for uncooked brats. If using pre-cooked brats, you can simmer them briefly to absorb flavor or soak them in beer, but boiling raw brats yields the best texture and flavor infusion.
Are beer brats healthy? Bratwurst is a protein source; nutritional content varies by type and brand. Chicken brats offer a leaner option. Serving size and accompaniments affect the overall nutritional profile.
Serving Suggestions
Serve beer brats with classic sides like potato salad, a black bean and corn salad, or foil-packed grilled potatoes. Fresh, cold salads and roasted or grilled potatoes complement the smoky, savory flavor of the brats.
Ingredients
- 6 uncooked brats (pork or chicken)
- 3 cans light beer (or enough to cover the brats)
- 6 hot dog buns, toasted if desired
Optional Toppings
- Ketchup
- Mustard
- Relish
- Caramelized onions
- Sauerkraut
- Pickled onions or peppers
Instructions
- Place brats in a large pot and pour in beer until they are fully submerged.
- Heat to a rolling boil over medium-high heat, then reduce to a simmer and cook uncovered for 10–15 minutes, watching to prevent boil-over.
- Preheat grill to about 450°F (230°C). Transfer brats to the grill and sear 5–10 minutes, turning occasionally, until browned and heated through.
- Remove brats from the grill, place on toasted buns, and add desired toppings. Serve immediately.
Nutrition (approximate)
Per serving (brat + bun): Calories 398 kcal; Carbohydrates 36 g; Protein 16 g; Fat 21 g; Fiber 1 g; Sugar 4 g. Nutrition information is an approximation and may vary by ingredient brand and portion size.
Tips & Notes
- Watch the pot as beer foams while simmering—reduce heat if it threatens to boil over.
- Poke brats lightly during cooking to relieve pressure if needed, but avoid over-piercing to keep juices in.
- For a nonalcoholic option, use a nonalcoholic beer or hard cider substitute.