Ohio Beer-Braised Brats on the Arteflame Grill

Introduction

Nothing says summer like bratwurst grilled over an open flame, and when you add Ohio craft beer to the mix, the result is pure magic. We're cooking everything on the Arteflame Grill — from the beer braise to the final sear. The Arteflame’s center grate reaches over 1,000°F, giving your brats that steakhouse-quality caramelized finish, while the surrounding flat cooktop locks in flavor without burning. Let’s dig into a method that blends tradition with high-heat innovation for the ultimate cookout recipe you’ll be proud to serve.

Ingredients

• 6 fresh bratwursts
• 2 bottles (24 oz) Ohio craft beer (lager or ale preferred)
• 1 large yellow onion, sliced
• 4 tbsp unsalted butter
• 6 sturdy brat buns
• 1 tbsp Dijon mustard (optional for serving)
• 1 tsp caraway seeds (optional)
• Salt and pepper to taste

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a little vegetable oil on 3 paper napkins.
2. Place the soaked napkins into the center of your Arteflame Grill.
3. Stack firewood on top, light the napkins, and let the fire build for 20 minutes until the center grate reaches a searing temperature and the cooktop is evenly heated.

Step 2: Start the Beer Braise

1. Place sliced onions and butter directly on the flat cooktop near the center where the heat is high.
2. Once the onions start to caramelize, add the bratwursts and pour the beer over them until they are nearly submerged.
3. Allow the brats to simmer in the beer and onions for about 15–20 minutes, turning occasionally. This infuses them with flavor and cooks them most of the way through.

Step 3: Sear the Brats

1. Move the brats from the beer directly onto the center grill grate over the 1,000°F heat.
2. Sear each side for 1–2 minutes until a caramelized crust forms. This locks in the juices and adds that iconic charred flavor.

Step 4: Finish on the Flat Top

1. Transfer the seared brats back to the flat cooktop if they need additional time to reach temperature. Use an instant-read thermometer and remove them when the internal temp reaches 150°F (as they will rise to 165°F off-heat).
2. Lightly toast the brat buns on the cooktop while the brats finish cooking.

Step 5: Assemble and Serve

1. Place each brat in a bun, top with caramelized onions, a smear of Dijon mustard and a sprinkle of caraway seeds if desired. Serve hot off the grill.

Tips

• Always remove brats from the grill when they are 15°F below the target doneness to avoid overcooking.
• Use a full-bodied Ohio beer like a malty ale for maximum flavor infusion.
• Don’t cover the grill — Arteflame’s open design gives consistent results without a lid.
• Rotate brats regularly while simmering to prevent scorching from the direct heat under the flat top.
• Use butter instead of oil for better browning and flavor on the cooktop.

Variations

• Cheddar Beer Brats: Add chunks of sharp Ohio cheddar into the buns and let them melt slightly on the cooktop before adding the brats.
• Spicy Jalapeño Brats: Add fresh jalapeño slices to the onions during the beer braise for a spicy kick.
• Sweet Apple Brats: Replace onions with thin sliced Granny Smith apples and use a cider-style Ohio beer for a sweet finish.
• Bavarian Style: Use a dark Ohio bock beer and top with stone-ground mustard and sauerkraut grilled on the cooktop.
• Maple-Mustard Brats: Add a spoonful of Ohio maple syrup and Dijon to the beer braise for sweet and tangy brats.

Conclusion

The combination of Ohio craft beer, high-heat searing, and the effortless cooking power of the Arteflame grill results in bratwursts that are packed with juicy flavor and rich aroma. This is grilling elevated — simple, bold, and unforgettable.

Best pairings

• Pair with a chilled Ohio IPA or lager to complement the beer-braised flavor.
• Serve alongside grilled corn on the cob, which you can cook on the same flat cooktop.
• Potato salad or a tangy coleslaw made outdoors on the Arteflame adds a refreshing contrast.
• Try pickled vegetables, also warmed briefly on the cooktop for texture and zest.