Featured Review
4.9 from 14 reviews

⭐️⭐️⭐️⭐️⭐️
I’ve made these twice. Definitely worth the extra time to get the brats prepped to be grilled to perfection. So juicy! Even delicious as leftovers 🙂

Amanda
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The Best Damn Beer Brats You’ll Ever Make – No Stove, No Fuss!

Growing up in Northern Wisconsin with a bratwurst-loving German-Irish dad, beer brats were practically a food group in our house. 😆

We always made them the traditional way: Mom simmered them in beer and onions—windows fogged, kitchen steamy—then handed them off to Dad to finish on the grill. 100% Wisconsin summer magic. ✨

But years later, living in Milwaukee in my early 20s, I fell for a different kind of brat—the scrappier, messier, paper plate kind devoured after a late night at the Old German Beer Hall (IYKYK 😎🍻) or at an all-day tailgate at Miller Park (where, let’s be honest, the brats are always better than the baseball 😅).

They might’ve been a little dry or a little too charred…but they were always so satisfying.

It made me want to recreate the flavor from my childhood—juicy, beer-soaked, perfectly snappy—but without all the fuss.

A close-up overhead shot of 5 grilled beer brats on brioche buns on a light green tray atop a white planked surface. The brats are topped with various condiments and onions. A bowl of potato chips sits alongside the bowl. this Recipe for Later!
Golden brown, loaded with flavor, and piled high with kraut and mustard—this is brat night done right!

I took to the tiny Weber Smokey Joe outside my Brady Street apartment and started testing. I didn’t want to boil beer in a hot kitchen or run three flights of stairs to check the grill. So after plenty of trial and error, I found a simple method that checked every box: grill-only and packed with the flavor I grew up on.

I first shared it here on PWWB in 2019, and it’s been a reader favorite ever since. Whether you’re cooking for a crowd or craving a low-effort dinner on a hot summer night, this recipe delivers: juicy brats, crisped to perfection, with zero time spent sweating over the stove.

And trust me—you’ll never go back to the old fashioned way.😎

For Juicier, More Flavorful Brats, Start With a Beer Soak

One of the secrets I figured out back in my Brady Street apartment—and I’ve sworn by ever since—is soaking the brats in beer and onions before they hit the grill. It’s not the traditional way, but it makes all the difference: adding moisture, deepening flavor, and helping keep the casings from splitting.

Grilled beer brats ingredients arranged on a light blue surface: Bratwurst from ALDI, Miller High Life, & a bowl of thinly sliced onion.
This recipe uses 3 simple ingredients: good-quality fresh bratwurst, thinly sliced onion, and your favorite beer.
How to Grill Beer Brats, Step 1: Brats, sliced onion & beer marinating in a glass dish atop a light blue surface next to a bottle of Miller High Life & some bottle caps. A bottle of Miller High Life is shown pouring beer into the brats.
The longer the soak, the better the flavor. A full 24 hours is ideal, but 6-12 hours will get the job done too.

🍻Best beer for beer brats? ⇢ Use what you love to drink—simple as that! I usually go for a classic Wisconsin lager or ale like Spotted Cow, Miller High Life, or PBR. Lighter beers give a clean, balanced flavor. Darker brews bring bolder, maltier notes—delicious if that’s what you love, but I find they can overpower the brats.

My Go-To Grilling Method for Beer Brats: Boil, Then Char…All On the Grill!

After soaking, everything cooks right on the grill—no stovetop, no fuss! 🙌🏼 The secret is using two zones of heat: a low-heat side to gently simmer the brats in beer and onions, then a high-heat side to finish them with char—golden, crispy, and blistered to perfection.

🔥Not sure how to set up different heat zones? I got you! ⇢ My 2-Zone Grilling Guide walks you through each step—whether you’re using gas or charcoal, it’s easy to pull off and makes all the difference here.

Brats, sliced onion, & beer in a large black cast iron skillet placed on the grill grates.
Pop the beer-soaked brats and onions into a cast iron skillet. Set it on the low-heat side, close the lid, and gently simmer until cooked through.
Grilled beer brats over direct heat, charring on grill grates. Grilling tongs peek into the frame, flipping one of the brats.
Move the beer-boiled brats directly over the flame. Grill a few minutes per side until the skins are golden, blistered, and irresistibly crisp.

How to Know When Your Beer Brats Are Done

Parboiling brats in beer usually takes 10 to 15 minutes, maybe closer to 20 if your grill runs a little cooler. You’re looking for brats that are pale, plump, and just shy of bursting. I always double-check with a meat thermometer—they should hit 145°F internally before moving to the high-heat zone.

Jess’ Grilled Beer Brat Must-Haves

An angled shot of 5 beer brats on brioche buns on a light green tray atop a white planked surface. The brats are topped with various condiments and onions, and the tray is surrounded by dishes of sauerkraut, onions, sweet corn, potato chips, mustard and a bottle of beer.
Load up your brats on toasty buns with your favorite toppings. Or keep it simple and eat them straight off the grill—totally been there, no judgment!

Quick Serving Suggestions and Brat Toppings

We love serving grilled brats on split-top brioche buns. They’re soft and pillowy with just enough structure to hold up to a juicy brat. I toast them right on the grill just before serving.

Toppings-wise, don’t skip the beer-braised onions from the skillet (so much flavor!), some spicy mustard (or try my 2-Minute Dijonnaise for a little creaminess), and a scoop of sauerkraut—it’s not a Wisconsin brat without it!

An overhead shot of grilled beer brats arranged on a small baking sheet. The brats sit on toasted brioche buns, topped with mayonnaise, mustard, braised onions, sauerkraut, etc. The baking sheet sits atop a light blue surface, next to a small black plate of grilled onions and an open jar of whole grain mustard.
Serve with grilled corn, potato salad, or chips, and you’ve got summer in Wisconsin on a plate!

I can’t wait for you to try this Wisconsin Beer Brats recipe! Grilled brats hold a special place in Wisconsin’s food culture (and my heart!), and I know they’ll be a summer staple at your house, too.

If you give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! Happy grilling! ♡

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Grilled Wisconsin Beer Brats arranged on a small Nordicware baking sheet. The brats sit on toasted brioche buns, topped with mayonnaise, mustard, braised onions, sauerkraut, etc. The baking sheet sits atop a light blue surface.

Extra-Juicy Grilled Wisconsin Beer Brats (No Stove!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 14 reviews
  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 13 hours (includes inactive time)
  • Yield: Serves 4
  • Category: Sandwiches & Burgers
  • Method: Grilling & Smoking
  • Cuisine: American
Print Recipe

Description

As a born-and-raised Wisconsinite with German roots, I’ve grilled hundreds of Beer Brats over the years. This is the method I swear by: soak the bratwurst in beer and onions, boil them right on the grill until plump and tender, then finish over high heat until golden and irresistibly crisp.

Easy, hands-off, and wildly delicious—the juiciest grilled brats of your life. No stove, no split casings, just big-time beer flavor in every bite! 🍻

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Ingredients

Scale
  • 1 pound bratwurst (4-6 sausages)
  • 1 medium yellow onion, sliced
  • 24 ounces beer of choice (See Recipe Notes)

Instructions

  1. Soak the brats: At least 12 hours before grilling, combine the bratwurst sausages, sliced onion, and beer in a large resealable bag or airtight container. Shake to combine. Refrigerate for at least 12 hours, up to 24 hours.How to Grill Beer Brats, Step 1: Brats, sliced onion & beer marinating in a glass dish atop a light blue surface next to a bottle of Miller High Life & some bottle caps.
  2. Prepare your grill for zone grilling, creating a zone of direct high heat and a zone of direct low heat. If using a gas grill, begin preheating at least 15 minutes prior to grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling. (New to zone grilling? Check out this post for a step-by-step.) A woman's hand shown above an open Weber Genesis II, prepared for 2-zone grilling with one side of burners all the way open and the other side only part way open.
  3. Boil the beer brats on the grill with indirect heat: Transfer the brats, onions, and beer to a cast iron skillet or heat-safe Dutch oven. Place directly over the low heat zone of the grill. Close the lid and bring to a boil. Once boiling, cook for 10-12 minutes, or until the internal temp hits 145°F. This will take about 20-25 minutes total—keep the grill lid closed as much as possible to retain heat.How to Grill Beer Brats, Step 3: Brats, sliced onion, & beer in a large black cast iron skillet placed on the grill grates.
  4. Grill the beer brats over direct heat: Use tongs to transfer the boiled brats directly to the high heat zone of the grill. Grill for 2–3 minutes per side, until nicely charred and the internal temp reaches 160°F. Transfer to a plate and rest briefly.How to Grill Beer Brats, Step 4: Grilled beer brats over direct heat, charring on grill grates. A flare up enrobes two of the brats with flame.
  5. Serve the beer brats in toasted brioche buns, topped with Dijonnaise, beer-braised onions, sauerkraut, and/or mustard. Enjoy!An overhead shot of a grilled beer brat on a plate alongside potato salad and potato chips. The plate sits on a white planked surface with a bottle and glasses of beer, a white and yellow striped cloth napkin, and potato chips.

Equipment

Notes

  • Best beer for beer brats: I like to keep it simple and use a light Wisconsin lager or ale (PBR, Miller Lite, Spotted Cow, etc.). I find the lighter flavor doesn’t overpower the flavor of the brats. Feel free to use your beer of choice!
  • Boiling tip: This recipe boils the brats directly on the grill in a cast iron skillet or Dutch oven, but you can also boil them on a side burner or even on your stovetop if that’s easier!
  • Best brat buns: Soft brioche buns are my go-to—pillowy and tender, but sturdy enough to hold up to a juicy brat and plenty of toppings. They’re easy to find at most grocery stores these days—I often grab them at ALDI in the summer!

Nutrition

  • Serving Size:
  • Calories: 120
  • Sugar: 1.2 g
  • Sodium: 184.4 mg
  • Fat: 6.2 g
  • Saturated Fat: 2.1 g
  • Trans Fat: 0 g
  • Carbohydrates: 6.3 g
  • Fiber: 0.5 g
  • Protein: 3.6 g
  • Cholesterol: 15.7 mg

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

An overhead shot of 5 beer brats on brioche buns on a light green tray atop a white planked surface. The brats are topped with various condiments and onions, and the tray is surrounded by dishes of sauerkraut, onions, sweet corn, potato chips, mustard and a bottle of beer.
An overhead shot of a grilled beer brat on a plate alongside potato salad and potato chips. The plate sits on a white planked surface with a bottle and glasses of beer, a white and yellow striped cloth napkin, and potato chips.
Grilled Wisconsin Beer Brats arranged on a small Nordicware baking sheet. The brats sit on toasted brioche buns, topped with mayonnaise, mustard, braised onions, sauerkraut, etc. The baking sheet sits atop a light blue surface.
Grilled Wisconsin Beer Brats arranged on a small Nordicware baking sheet. The brats sit on toasted brioche buns, topped with mayonnaise, mustard, braised onions, sauerkraut, etc. The baking sheet sits atop a light blue surface.
Grilled Wisconsin Beer Brats arranged on a small Nordicware baking sheet. The brats sit on toasted brioche buns, topped with mayonnaise, mustard, braised onions, sauerkraut, etc. The baking sheet sits atop a light blue surface. In the foreground, a small black plate of grilled onions. In the background, 2 bottles of Miller High Life beer.
Grilled beer brats sit atop beer braised onions on a black plate. The plate sits atop a light blue surface, next to a small black plate topped with grilled onions & a jar of whole grain mustard.
Grilled Wisconsin Beer Brats arranged on a small Nordicware baking sheet. The brats sit on toasted brioche buns, topped with mayonnaise, mustard, braised onions, sauerkraut, etc. The baking sheet sits atop a light blue surface.

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

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