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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.

Grilled Wisconsin Beer Boiled Brats Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 12 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


Being born and raised in Wisconsin, these Grilled Wisconsin Beer Boiled Brats are a total summer staple at our house! Juicy bratwurst sausages first simmer in beer with onions for extra flavor, then finish over direct flame for a char-grilled crispy and crusty exterior. The easiest and best grilled beer brats recipe!


  • 1 pound bratwurst (4-6 sausages)
  • 1 medium yellow onion, sliced
  • 24 ounces beer of choice (See Recipe Notes)
  • for serving, as desired: toasted brat buns or brioche buns, beer-braised onions, sauerkraut, mustard or Dijonnaise, etc.Grilled beer brats ingredients arranged on a light blue surface: Bratwurst from ALDI, Miller High Life, & a bowl of thinly sliced onion.


  1. Marinate the brats: At least 12 hours before grilling your beer brats, marinate the brats. Add the bratwurst sausages, sliced onion, and beer to a large airtight container or resealable bag. Shake to combine. Marinate in the refrigerator for at least 12 hours, or for up to 24 hours.An overhead shot of a glass container full of brats marinating in beer with onion slices. The glass container sits alongside a bottle of beer on a light grey surface.
  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. (To learn more about zone grilling, be sure to check out this post.) 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: Transfer the brats (and onions, and beer) to a medium cast-iron skillet or a heat-safe 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 or until they reach about 145 degrees F. Between the time it takes to bring the brats to a boil and boiling the brats, this should take about 20-25 minutes total. Be patient and keep the grill lid closed as much as possible so you don’t release unnecessary heat from the grill – it’ll only make things take longer! A side angle shot of brats and onions in a black skillet on a grill.
  4. Charbroil the beer brats: Once boiled, use grill tongs to carefully transfer the beer boiled brats directly to the grill grates. Grill 2-3 minutes per side, until charred as desired and the internal temperature reaches 160 degrees F. Transfer to a plate to rest and cool slightly before serving.Five brats are arranged over direct flame on the grates of a grill.
  5. Serve the beer brats, atop a toasted bun, topped with the beer-braised onions, sauerkraut, and/or mustard as desired. Enjoy!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.


  • 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 the brats: This recipe is written to boil the brats directly on the grill grates. If you’d prefer, you can, of course, broil the brats on a burner on your grill, or on the stovetop in your kitchen!
  • Best brat buns: I love using brioche buns because they’re a pillowy, soft bun that will sort of wrap itself around the brat as you eat it, but also sturdy enough that they won’t break apart at the seam. Brioche buns are more and more readily available these days – I find them easily at ALDI during the summer months.