Now that we know who’s going to the Super Bowl we can start thinking about more important things — namely, what to eat and drink while we watch it. And when we think Super Bowl fare, two things come immediately to mind: Brats and beer.

This easy recipe for Super Bowl Beer Brats combines the two, and gives you an excuse to fire up the grill in February. Beer brats are the perfect tailgating food — all you need is a hand and a mouth to eat them — which also makes them a great option for a Super Bowl party.

Beer brats are really just bratwurst poached in beer, and this is a pretty traditional preparation. We used Matilda, a Belgian Strong Pale Ale from Goose Island Brewing Co., since it’s what we had in the fridge. Beer brats originated in Wisconsin, though, so if you want an authentic-ish version, give it a PBR bath.

Super Bowl Beer Brats

Beer Brats (make sure you buy raw and not the pre-cooked ones)
1 12-ounce beer
1 yellow or white onion, cut into rings

For serving:

Mustard, preferably awesome mustard
Pickles, pickled onions, sauerkraut, and/or any other brat condiments you like

Additional materials:
Small aluminum pan


Light your grill and set it up for indirect cooking (place the coals under half of the grate). Set the aluminum pan on the side without coals underneath, and add the beer and the onion to the pan. On the other side of the grill, sear the bratwursts directly over the fire.


Once the outside has been slightly charred (about 2 minutes with constant rotating), place the bratwurst in the beer bath and then pour water into the pan so there is enough liquid in the pan to almost cover the brats and place the lid on top of the grill.


After the brats have slow-simmered for 20 to 30 minutes, remove the brats from the bath and sear the outside of the brat again over the direct fire, rotating frequently to make sure they don’t burst, about 90 seconds per brat. Serve immediately with covered with mustard, pickled onions, pickles, and a cold beer.