The Best Beer for Wisconsin Beer Brats

Usually the Spouse and I just grab a bottle or can of Heineken or other "crap" beer and call it a day. Generally because we don't want to waste a good beer on a batter.

I'm officially changing my tune. There is now only one acceptable beer (or style of beer) for use when making beer brats:

Fuel Cafe Stout is made here in Wisconsin by Lakefront Brewery. If you cannot get Lakefront beers where you live, find an acceptable coffee-flavored stout. Because, after years and years of making brats with skunk beer, nothing else will ever, ever do.

I've also tweaked my brat recipe a bit to better incorporate the wonderful flavor of beer. It remains true to the roots of the dish. Enjoy!

Wisconsin Beer Brats with Fuel Cafe Stout-glazed Onions

1 pkg uncooked bratwurst
1 onion, halved and sliced
1 bottle Fuel Cafe stout
1 pkg brat buns
brown mustard

Heat a medium skillet over medium heat. Spray with cooking spray. Add brats and sautee on both sides until lightly brown. Remove brats from heat.

Pour about 1/2 cup of the stout to hot pan to deglace. Reduce heat to a simmer and let beer cool down - about 10 minutes - until it is simmering very slightly. Add brats back in (if you add the brats in earlier they'll split from the heat) and let simmer in the beer 10 minutes, flipping once halfway thru. Remove brats from pan and reserve pan with leftover beer. Heat grill to 375º. Add brats and cook for 10 minutes, flipping once halfway thru.

While brats are cooking, return pan to heat and add onions. Sautee onions until soft and the beer has reduced to a glaze. Remove from heat and keep warm until brats are done.

Serve brats with sauteed onions and brown mustard.