Beer Brats & Ommegang Hennepin

For the first edition of The Beer Fridge, I'm doing an All-American Classic: Bratwurst soaked in beer and grilled to a crispy delicious brown. Now, as you'll soon learn, I'm not one to use bad beer for anything. I wouldn't even pour Budweiser on a flaming Steve Spurrier (I should also mention I'm a devoted Georgia Bulldogs fan). Hence, I've chosen Sierra Nevada Pale Ale to soak my brats in. Preparation for this dish isn't complicated at all. I simply bought one onion, two brats, and one 24oz bottle of SNPA, combined then all, and let it simmer for a little over an hour. I then moved the brats to a grill over medium heat for about 5 minutes (until lightly browned), and then served them on whole wheat rolls. You don't want to boil the brats or put them on a high heat grill, as you'll break the sausage casing open, causing the brats to lose valuable moisture.

I chose Sierra Nevada Pale Ale in hopes that it would impart an element of hoppiness to the brats. As most beer geeks will attest, there is nothing like the aroma and flavor of a good hoppy beer. In the end, the brats were delicious and juicy, but I didn't get much hop character. Maybe I simmered them too long? In any case, my house smelled awesome while these bad boys stewed.


My beer pairing for this dish is Ommegang's Hennepin Saison. It's a classic Belgian Farmhouse Style ale brewed in Cooperstown, NY. Hennepin is a crisp, dry ale, and it pairs well with just about any food. The beer itself is a traditional Belgian style, originally brewed to be refreshing through the harvest season on Belgian farms. Hennepin puts citrus flavors squarely on display, with a slightly tart lemon flavor taking center stage. The beer's high carbonation helps rinse the lingering juices of the bratwurst, making this a great combination.