Rhinegeist Brewery ★ 4.7
Rhinegeist on Elm Street in Cincinnati's OTR is the largest craft brewery in Ohio, brewing IPAs, lagers and ciders in an 1895 Moerlein bottling hall.
History
Cincinnati's German heritage came in two waves: post-1830 from Baden, Wurttemberg and Bavaria, and post-1848 political refugees. By 1900, German speakers were the city's largest language group. Beer brats, mettwurst and sauerkraut became staples in OTR taverns and the western German neighborhoods. The Moerlein Lager House on Joe Nuxhall Way carries the German brewing line at the riverfront today.
Common allergens: Gluten
Make it at home
Ingredients
- 8 raw bratwurst sausages
- 2 bottles (24 oz / 700ml) German lager
- 1 large yellow onion, sliced
- 2 tbsp unsalted butter
- 8 brat buns or German hard rolls
- Sauerkraut, drained
- Whole-grain mustard
Method
- Place the brats in a large skillet with the beer and sliced onion. Bring to a low simmer.
- Simmer gently for 20 minutes, turning the brats occasionally. The beer should reduce by half.
- Transfer the brats to a hot grill or grill pan. Cook over medium heat for 3 to 4 minutes per side until charred and crisp.
- Meanwhile, finish the onions in the remaining beer with the butter, simmering until the onions soften and the liquid reduces to a glaze.
- Toast the buns lightly. Place each brat in a bun, top with beer onions, a forkful of sauerkraut and a smear of mustard.
- Serve with cold lager.
Tip from the editors. Simmer first, then grill. Boiling the brats in beer cooks them through, then a quick grill char crisps the skin without splitting the casings.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat beer brats and german fare
Beer brats and German fare in Cincinnati
MadTree Brewing ★ 4.5
MadTree Brewing on Madison Road in Cincinnati's Oakley is the 36,000 square foot taproom and kitchen from the 2013 founders, with 30-plus taps.
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