Wisconsin

Beer Brat BBQ

In Wisconsin, brats aren't just grilled - they're baptized in beer first. This iconic Badger State tradition involves simmering bratwurst in a bath of Wisconsin beer and onions before hitting the grill for a perfect char. Served in a hard roll with mustard and cheese curds on the side, it's Green Bay Packers tailgate perfection.

⏱ Total 1hr 🍴 Serves 8 ⭐ Tailgate Classic 🍻 America's Dairyland

Equipment Needed

🔥 Grill
🍴 Large Pot or Disposable Pan
🥚 Tongs
🥣 Beer (for drinking)

Instructions

1

Set up the beer bath: In a large pot or disposable aluminum pan, combine the beer, sliced onions, butter, brown sugar, and black pepper. Place on the grill (or stovetop) and bring to a simmer.

Wisconsin rule: Use a Wisconsin beer - Miller, Leinenkugel's, or Spotted Cow are popular choices. Never use light beer.
2

Simmer the brats: Add the bratwurst to the beer bath. Simmer (not boil) for 15-20 minutes. The brats should be cooked through but not split. This infuses them with beer and onion flavor.

3

Preheat the grill: While brats simmer, heat your grill to medium-high heat. You want good heat for charring but not so hot the casings burst.

4

Grill the brats: Remove brats from beer bath (keep the bath warm) and place on the grill. Grill for 4-5 minutes per side until nicely charred and the casing is crispy.

Don't poke: Never puncture the casing - all those flavorful juices will escape. Use tongs, not a fork.
5

Keep brats warm: After grilling, return the brats to the warm beer bath. They can hang out there while you grill in batches or wait for guests.

6

Caramelize the onions: Scoop the beer-soaked onions onto the grill or a hot skillet. Cook until caramelized and slightly charred, about 10 minutes.

7

Toast the rolls: Split the hard rolls and toast them cut-side down on the grill for about 1 minute until golden and crispy.

8

Assemble: Place a brat in each toasted roll. Top with a generous pile of beer-soaked caramelized onions. Add mustard and sauerkraut to taste.

9

Serve with cheese curds: No Wisconsin brat is complete without a side of fresh cheese curds. They should squeak when you bite them - that's how you know they're fresh.

10

Enjoy Wisconsin style: Pair with an ice-cold Wisconsin beer (same kind you cooked with), wear your Packers gear, and enjoy. This is peak Badger State living.

💡 Pro Tips & Variations

  • Fresh brats only: Use fresh bratwurst from a Wisconsin butcher if possible. Johnsonville is the famous brand, but local butchers often have better options.
  • Never boil: Simmering is key. Boiling will split the casings and make the texture rubbery.
  • The beer bath stays: Keep the bath warm on the grill's cool side. Grilled brats can go back in to stay warm and absorb more flavor.
  • Cheese curds freshness: Fresh cheese curds squeak. If they don't squeak, they're not fresh. In Wisconsin, gas stations often have fresher curds than grocery stores.
  • Sheboygan style: In Sheboygan, Wisconsin (brat capital), they serve two brats per bun with butter and split the bun horizontally, not lengthwise.
  • Tailgate tip: Make the beer bath at home and transport it. You can simmer brats on-site in a disposable pan right on the grill.
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