Name: Wisconsin Grilled Beer Brats Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 760 min
Ingredients: 6 uncooked bratwurst; 1/2 yellow onion, (sliced); 1 teaspoon granulated onion; 1 tablespoon Worcestershire sauce; 24 oz beer*; 6 split top brioche buns, (toasted); 1/2 cup mayonnaise; 1 tablespoon honey; 2 tablespoons dijon mustard; 1 tablespoon whole grain mustard; 1 teaspoon prepared horseradish; 2 tablespoons pickle juice

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Grilled Beer Brats

Posted by: Jenny Goycochea-Marker

Last updated on: June 24, 2025

30 Minute Meals, Grilling

Prep Time: 10

Cook Time: 30

5 from 2 votes

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Wisconsin-style Grilled Beer Brats are one of the best parts of summer grilling! Juicy brats are simmered with beer and onions, then finished 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!

What Are Wisconsin Beer Brats?
My Top Tips for Grilling Beer Brats
The Main Ingredients
- The Best Beer to Use
Tools Needed
Here’s How to Grill Beer Brats, the Wisconsin Way
Storage and Reheating
What to Serve with Grilled Beer Brats
More Easy Summer Grilling Recipes to Try Now

What Are Wisconsin Beer Brats?

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! Unfamiliar with beer brats? They’re 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. This initial cooking step helps infuse the brats with flavor and partially cooks them before they are finished on the grill or stove.

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!

Wisconsin-style grilled beer brats on baking sheet with fries

My Top Tips for Grilling Beer Brats

Wisconsin-style beer brats are a staple in our household every summer! Keep these tips and tricks fin mind if you want to grill perfect brats every time.

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.
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.
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!

The Main Ingredients

Bratwurst. The most important ingredient for brats in beer! I always head to my local butcher and buy some high-quality uncooked brats.
Onion + onion powder. Any onion will work here, but I love the flavor sweet yellow onions have.
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 Best Beer to Use

The choice of beer used for grilling 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.

Marinating brats and onions in beer — Marinate brats and onions in beer and spices.

brats simmering in beer — Marinate brats and onions in beer and spices.

Tools Needed

Here’s How to Grill Beer Brats, the Wisconsin Way

Marinate the brats. The is THE secret to insanely juicy brats, but so many people skip this step! Just add the beer, Worcestershire, and onion powder to the brats and sliced onions and let it all hang out overnight to give the ingredients time to become friends.

Mustard sauce in a bowl — Whisk together the creamy mustard sauce.

Brats grilling with onions — Whisk together the creamy mustard sauce.

Simmer the brats. Transfer the brats, onions, and their marinade to a heat-safe skillet (I used my big cast iron skillet). Pop the skillet onto the low heat zone of your preheated grill, lower the lid, and simmer for around 10 minutes. This is what actually cooks the brats, but we’re not stopping there!
Grill the brats. Transfer the bratwurst from the skillet and straight onto the hot grill grates. They just need a couple minutes on either side to develop light char marks and become super juicy.

Cooked bacon and onions in a skillet — Crisp up bacon and onions.

Cooked red cabbage in a skillet — Crisp up bacon and onions.

Assemble. While the brats cool slightly, go ahead and toast the brioche buns (I mean, the grill is hot!). Then, load up the buns with the brats, mustard sauce, onions, and any toppings you like.

beer brats on a baking sheet with french fries

Storage and Reheating

I always make a big batch of these brats so I have some on hand to enjoy throughout the week. Here are the best practices for storage and reheating:

Storage: If you have leftover brats, let them 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.
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.
Reheating 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.
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.

Grilled beer brats on a baking sheet with french fries

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:

Being an honorary Wisconsinite through marriage, I have learned to grill the BEST 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 Easy Summer Grilling Recipes to Try Now

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Main Dishes

Wisconsin Grilled Beer Brats Recipe

5 from 2 votes

Juicy bratwurst are simmered with beer and onions, then finished on a hot grill for the perfect chargrilled flavor. This keeps the brats super moist and juicy, while also infusing them with extra flavor!

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Prep Time: 10

Cook Time: 30

Total Time: 12 40

Makes: 4 – 6 servings

Ingredients

Beer Brats

6 uncooked bratwurst
1/2 yellow onion, sliced
1 teaspoon granulated onion
1 tablespoon Worcestershire sauce
24 oz beer*
6 split top brioche buns, toasted

Creamy Mustard Sauce

1/2 cup mayonnaise
1 tablespoon honey
2 tablespoons dijon mustard
1 tablespoon whole grain mustard
1 teaspoon prepared horseradish
2 tablespoons pickle juice

Instructions

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.
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!
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 450ºF.
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.
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 160ºF. 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.
Assemble. Layer the grilled beer brats, onions, sauce, and cabbage or kraut into toasted brioche buns and enjoy!

Notes

*Best beer to use: 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.

Stovetop version: Simmer the brats and onions in the beer mixture in a large skillet on the stove over medium-low heat for 10-15 minutes. If desired, you can use a stovetop grill pan to get those 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 the stovetop cooking method mentioned above.