Rosenkohl in Bier Gedunstet (Brussels Sprouts in Beer)

Rosenkohl in Bier Gedunstet is a straightforward German vegetable dish: Brussels sprouts simmered in beer until tender, drained, and finished with butter and salt. Four ingredients, one pot, and a completely different flavor than water-boiled sprouts.

The beer changes the game. As the sprouts simmer, they absorb the malty sweetness and subtle bitterness of the beer, which rounds out the sharp, cabbage-like flavor that turns so many people off Brussels sprouts. The alcohol cooks off during the 20-minute simmer, leaving behind only flavor.

Use enough beer to completely cover the sprouts. They float, so press them down at the start. As the liquid evaporates during cooking, add more beer to keep them submerged. Sprouts poking above the surface cook unevenly.

Drain well before adding the butter. Soggy sprouts dilute the buttery finish. A good drain and a generous pat of butter gives each sprout a glossy, rich coating.

Chef Tips

• Use a German lager, pilsner, or wheat beer for the most authentic flavor. Dark stouts or IPAs can overpower the mild sprouts.
• Trim the stems and cut an X in the base of larger sprouts so they cook evenly through to the center.
• Don’t overcook. Twenty minutes gives you tender but still slightly firm sprouts. Mushy sprouts are the enemy.
• This pairs naturally with bratwurst, schnitzel, or roasted pork.

Variations

• Beer and bacon: Fry diced bacon in the pot first, then add the sprouts and beer for a smokier, richer version.
• Mustard finish: Stir 1 tablespoon German mustard into the butter for a tangy, sharp kick.
• Roasted beer sprouts: After draining, halve the sprouts and roast at high heat for 10 minutes to add a caramelized char.