Wisconsin-style Grilled Beer Brats are one of the best parts of summer grilling! Juicy brats are simmered with beer and onions, then finish on a hot grill for the perfect chargrilled flavor. Serve with an ice cold beer on a toasted bun with my creamy mustard sauce for the complete experience.

Elevate your humble bratwursts with this simple and mouthwatering recipe that’s perfect for any summer backyard BBQ.

Wisconsin-Style Grilled Beer Brats

This is yet another fabulous grilling recipe as part of my Summer Grilling Series! My husband is a born and raised Wisconsinite and his parents still live just outside Milwaukee so I have become a true brat lover through them.

One of my favorite parts of visiting in the summer is getting to experience a beer brat cook out! We simmer a bunch of brats, grill them up, and serve alongside tons of sides. Truly the best part of summer!

While this recipe is simple (and special in its simplicity!), I’ve got all the tips and tricks to truly make these the best grilled beer brats you’ve ever had!

All that’s left to do is simmer your brats and fire up the grill for the perfect summer meal. For more summer grilling inspiration, check out my Grilling Recipes.

What are Wisconsin Grilled Beer Brats?

Wisconsin beer brats are a delicious and iconic dish that showcases the state’s love for bratwurst, beer, and outdoor cooking.

The defining characteristic of Wisconsin beer brats is that they are simmered in beer before grilling or pan-frying. The bratwurst sausages are typically first parboiled in a mixture of beer, onions, and other seasonings, such as garlic and bay leaves. This initial cooking step helps infuse the brats with flavor and partially cooks them before they are finished on the grill or stove.

The choice of beer used for cooking beer brats varies, but Wisconsin’s German heritage often influences the selection. Popular choices include lagers, pilsners, or traditional German-style beers, as they impart their unique flavors to the sausages during the simmering process.

How to Make Grilled Beer Brats

You only need a handful of ingredients to make grilled beer brats, but the bacon cabbage and creamy mustard sauce take this recipe to the next level! You can easily make these inside all year round, or outside on the grill in the hot summer months.

Tools Needed

• Deep Cast Iron Skillet
• 9 x 13 Baking Dish
• Sharp Knife
• Cutting Board
• Grill or Grill Pan

Ingredients and Substitutions

• Bratwurst. The most important ingredient for grilled beer brats! I always head to my local butcher and buy some high-quality uncooked brats.
• Onion. Any onion will work here, but I love the flavor sweet yellow onions have.
• Onion Powder. This just adds extra onion flavor to the broth and onions.
• Worcestershire. My secret ingredient to really savory onions and brats!
• Beer. Opt for something light and crisp here like a lager or pilsner. I went with Miller High Life in a true homage to Wisconsin.
• Buns. I prefer brioche split top buns for this recipe. They’re sturdy, but soft and have great flavor. You can toast them in butter in a skillet or give them a couple of minutes on the grill.
• Creamy mustard sauce. You could go with classic beer mustard for grilled beer brats, but I’m obsessed with this creamy mustard sauce. Mayo, dijon, whole grain mustard, honey, horseradish, and a bit of pickle juice make the most incredible sauce.
• Kraut or cabbage. I am pro sauerkraut and all cabbage things! I cooked some shredded red cabbage down with bacon, onions, and beer for this recipe.

The Process

1. Marinate the brats. This is the key to really ending up with perfectly juicy brats! Combine the uncooked brats and sliced onions in a baking dish or pyrex dish and cover with the beer, onion powder, and Worcestershire. Soak for 12 hours or overnight.
2. Mix the sauce. Combine all the creamy mustard sauce ingredients and whisk until smooth. Refrigerate until you’re ready to use. Pro tip: The sauce gets better the longer it sits!
3. Prep your grill. Before using your grill, make sure to clean the grates of any food and debris. Lightly grease the grates with nonstick spray. Preheat an outdoor grill where one side is medium-high heat and the other side is low heat. Close the lid and wait until the temperature reaches 450 F.
4. Simmer the brats. Transfer the brats, onions, and beer to a large cast iron or heat-safe skillet or dutch oven. Transfer the cast iron/Dutch oven directly to the grill grates over the low heat zone. Close the grill. Bring the brats up to a boil, then boil for 10-12 minutes.
5. Grill the brats. Using tongs, transfer the brats from the beer straight onto the hot side of the grill. Grill for 2-3 minutes per side, until charred and the internal temperature reaches 160 F. Transfer to a plate and let them cool slightly before serving. Use a slotted spoon to remove the onions from the beer and set aside for serving.
6. Assemble. Layer the grilled beer brats, onions, sauce, and cabbage or kraut into toasted brioche buns and enjoy!

Recipe Tips & Tricks

Wisconsin-style grilled beer brats are a staple in our household every summer! These are all my best tips and tricks for making perfect brats every time.

1. Use the right beer. I always go in for a light beer, or specifically something from Wisconsin! Lagers, Pilsners, Kolsches, and light beers all work great. Stay away from ultra hoppy beers! They can leave a lingering bitterness in the brats.
2. Embrace zone cooking. This whole recipe is accomplished outside on the grill by using different temperature zones to cook. One side of the grill is cooler and perfect for simmering the brats low and low and the other side is high heat for getting a nice char on the outside.
3. Don’t overcook. Brats can dry out really quickly! Don’t let them simmer too long or grill too hard on the hot side of the grill. Dry brats are a no-go in our household!
4. Go wild with toppings. I am truly a toppings girl! I go all in for sauce, onions, and crunchy cabbage or kraut. I think the best grilled beer brats are loaded high with toppings.

Indoor Cooking Instructions

Just because this is a grilling recipe doesn’t mean you can’t make beer brats indoors any time of year! This is a flexible recipe that’s great for summer grilling or just an easy weeknight dinner.

Simmer the brats on the stove: Instead of simmering the brats outside, do it from the comfort of your kitchen! Simply simmer the brats and onions in the beer mixture in a large skillet on the stove over medium-low heat for 10-15 minutes.

Grill, saute, or broil: You can always use a stovetop grill pan to get those night grill marks even when you’re cooking inside! Other methods include searing them in a hot cast iron skillet or throwing them under the broiler on high for a couple of minutes.

Crockpot version: This is my MIL’s preferred method! You can marinate the brats, onions, beer, and other ingredients right in the bowl of your slow cooker. Then, just cook them on low heat for 1-2 hours and toss them on the outdoor grill, or use one of the indoor cooking methods mentioned above.

What to Serve with Grilled Beer Brats

Crispy and juicy grilled beer brats are the main event, but what is a great dinner without sides? Here are some of my favorite side dish recipes to serve with grilled brats:

• Hawaiian-style Mac Salad
• Dressed-up Baked Beans
• Sweet Potato Fries
• Creamy Pesto Pasta Salad
• Lemon-Dill Rice
• Creamy Spinach and Feta Orzo

Storage Instructions

Grilled beer brats are a great option for meal prep and easy lunches. I always make a big batch so I have some on hand to enjoy throughout the week. Here are the best practices for storage and reheating:

1. Storage: If you have leftover grilled beer brats, let the brats cool completely before storing. Place them in an airtight container or wrap them tightly in aluminum foil or plastic wrap. Store them in the refrigerator for up to 4-5 days.
2. Reheating on the grill: Preheat the grill to medium heat. Brush the brats with a little oil or butter to prevent sticking and to add some moisture. Place the brats on the grill and cook for 5-6 minutes, turning occasionally, until they are heated through and have a nicely browned exterior. Be careful not to overcook them, so they don’t dry out.
3. Reheating on the stovetop: You can also reheat the brats on the stovetop. Heat a skillet or frying pan over medium heat and add a small amount of oil or butter. Place the brats in the pan and cook for 3-4 minutes on each side, or until heated through.
4. Reheating in the oven: Preheat the oven to 350°F. Place the brats on a baking sheet and cover them with aluminum foil to prevent drying out. Bake for approximately 10-15 minutes, or until heated through.

No matter how you choose to reheat brats, just monitor the brats closely to avoid overcooking and drying them out.

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Being an honorary Wisconsinite through marriage, I have learned to make the best grilled beer brats! They’re a summer staple and perfect for BBQs, parties, or an easy weeknight dinner. If you do give them a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Summer Grilling Recipes to Try Now

Best Beer Can Chicken
Grilled Ribeye with Shishito Salsa
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Grilled Pork Tenderloin with Chimichurri
Grilled Steak Kabobs with Shishito Peppers

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