Brats & Beer.... Which Beer?

I do not simmer my brats in beer before cooking them, I do not like how they turn out(ruins the texture of the meat inside the casing imho).

I put the brats on the grill raw, and then baste them with a mixture of beer, unsalted butter, onion, garlic, and sauerkraut juice. Turn out perfect every time.

The beers I use are: Miller High Life, Old Style, or Leine's Honey Wheat, whichever is in the fridge

quote:

Originally posted by Holly Moore

When I lived in Stevens Point WI for a couple of years we always used Point Beer. Anything else would have been wasting beer. That was about 35 years ago, so Point Beer may have evolved since then.

Point definitely has a unique taste; it seems people either like it or don't. It certainly had a mystical reputation back then, though.

Brad

quote:

Originally posted by KingCrab

I do not simmer my brats in beer before cooking them, I do not like how they turn out(ruins the texture of the meat inside the casing imho).

I put the brats on the grill raw, and then baste them with a mixture of beer, unsalted butter, onion, garlic, and sauerkraut juice. Turn out perfect every time.

The beers I use are: Miller High Life, Old Style, or Leine's Honey Wheat, whichever is in the fridge

Let's put this to rest once and for all.
I have dealt with the grilling chefs from JOHNSONVILLE Sausage.
I've done numerous events at Green Bay Packer games.
No sausage maker, I repeat no sausage maker would ever have you Boil the flavor out of their sausages.
Slow grilled...is the key. And if you want to add them to a beer mixture that is optional. I recommend using this only if your serving a lot of product.
Liquid mixture includes: 1 sliced onion, 1 stick unsalted butter, 2 cans of cheap beer! SIMMER...add Brats! ENJOY!
Jack

I think dark beer works best.. It seems to impart more flavor.

quote:

Originally posted by shunt

I think dark beer works best.. It seems to impart more flavor.

It stands to reason, the more flavorful the beer, the more flavorful the broth after the alcohol evaporates off. It can be cheap or expensive beer as long as it's flavorful.

I do not drink beer, or eat brats. However during a telephone conversation with my Mom she expressed interest in me cooking brats, when she comes back to NJ, in November. I humor her, because her heart & palate are in NJ, but she finds herself in California, half of the year.

So I guess I will try the most mild beer I know, Rolling Rock. My parents do not drink beer, either. There has to be some other way other than beer, to enjoy a brat.

quote:

Originally posted by CCinNJ

I do not drink beer, or eat brats. However during a telephone conversation with my Mom she expressed interest in me cooking brats, when she comes back to NJ, in November. I humor her, because her heart & palate are in NJ, but she finds herself in California, half of the year.

So I guess I will try the most mild beer I know, Rolling Rock. My parents do not drink beer, either. There has to be some other way other than beer, to enjoy a brat.

I use malty low hop beers for brats. Any bock or dopplebock, Maibock, Marzen, Dunkle, Kolsch, Roggerbier work fine.

For an interesting twist - Lieni's Rasberry beer, or a Rauchbier(smoked).

Old Style


nothing beats it

Porkbeaks...
One question....... Regarding your recipe....

Would a couple shots of gin work as opposed to using the juniper berries?.....Or is there a MUST for them?... I really dont have many recipes calling for them, and was trying to save a little bit there.
And can I skip the goose and duck fat/
I am trying to alter this HUMONGOUS recipe and just use some of the basics with the ribs only, since its just lil ol me...
Thanks for any input on this.
tara