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Sep 8, 2007 11:41 AM

Bratwursts in beer-What beer?

Doing it for the first time tommorow on the grill. I know its not high cuisine, but is there much of a difference in the type of beer I use. I was thinking something like a Sam Adams lager. Or, should I be using something else?

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  1. I think the Sam Adams would be fine. You wouldn't want to go any heavier than a lager, IMO. Make sure you add some sliced onions to the brew.

    1. Grill the uncooked brats on indirect heat nice and slow. You don't want them to burst, but you want some nice grill marks. They should probably take around 20-25 minutes. They don't have to be all the way done, but it doesn't really matter. After you're done grilling throw them in a pot with a couple beers, maybe some water, lots of onion, fresh chopped garlic, some black pepper corns, and some mustard seeds. I don't think the kind of beer really matters, but yeah, Sam's would be perfect, or any other lager that you like, although I've even used Sierra Nevada in the past. Let the brats simmer for anywhere from 15 minutes to a couple hours. A lot of people do it the opposite, throwing the brats in the beer first, but I like it this way. The sausages will be really nice and tender, and they'll be ready to eat for quite a while. Perfect for a lazy football Sunday afternoon.

      1. My recipe says to use a dark beer but I never have any around, so use a good quality lager. Last time I made brats, I used St Pauli Girl and they were delicious. I'd think that Sam Adams would work equally well. (And, my recipe is the opposites of Tdmccarthy21's. I simmer the brats first, in beer and sliced onions, for about 5-8 minutes. Then finish on the grill for about 5 minutes.)

        1. It all depends on what you like. If you have a crowd, a lager is a good choice since it is flavorful without being too heavy. I like using Guinness myself, but I tone down a little when having guests.

          I'm a boil then grill guy. Makes like much easier.

          1. I think the Sam Adams is just fine. And make sure when you're finishing them on the grill, use tongs, don't poke 'em with a fork. I add in a large quantity of thick sliced onions and when they brats are ready for the grill, I caramelize the onions in a frying pan w/ butter, a spoon of brown sugar and some balsamic vinegar.