Cincinnati beer brats are Bavarian-style bratwurst simmered in beer and grilled, served at the city's old-line German rooms with sauerkraut, mustard and rye bread.

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.

Where to eat Beer brats and German fare in Cincinnati

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Make it at home

Serves 440 minEasy

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

  1. Place the brats in a large skillet with the beer and sliced onion. Bring to a low simmer.
  2. Simmer gently for 20 minutes, turning the brats occasionally. The beer should reduce by half.
  3. 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.
  4. Meanwhile, finish the onions in the remaining beer with the butter, simmering until the onions soften and the liquid reduces to a glaze.
  5. Toast the buns lightly. Place each brat in a bun, top with beer onions, a forkful of sauerkraut and a smear of mustard.
  6. Serve with cold lager.

Editor tip. Simmer first, then grill. Boiling the brats in beer cooks them through, then a quick grill char crisps the skin without splitting the casings.

Common allergens: Gluten.