Brussel Sprouts In Beer

Cooking Brussels sprouts in beer instead of water is a German trick that changes everything about this often-maligned vegetable. The malty, slightly bitter liquid seasons the sprouts from the inside out as they simmer, adding a depth of flavor that plain water never could.

Twenty minutes of gentle simmering is enough to turn firm sprouts tender all the way through without going mushy. The beer reduces as it cooks, concentrating its flavor. A knob of butter stirred in at the end coats each sprout with richness.

This is a four-ingredient side dish that punches well above its weight. Even people who claim to hate Brussels sprouts tend to come around when beer is involved.

Chef Tips

• Use a lager or wheat beer for a milder, sweeter result. Hoppy IPAs can make the sprouts taste too bitter.
• Trim the stem end and remove any yellowed outer leaves, but don’t cut the sprouts in half. Keeping them whole prevents them from waterlogging.
• Check them with a knife at 15 minutes. You want a knife to slide in easily but still meet slight resistance at the center.
• If the beer evaporates before the sprouts are done, add more rather than letting them scorch on the bottom.

Variations

• Toss the drained sprouts in a hot skillet with the butter to get some caramelized browning on the cut sides.
• Add a splash of apple cider vinegar after draining for a tangy contrast to the malty sweetness.
• Crumble crispy bacon over top before serving for a pub-style side.