Beer Properties

• Arguments abound concerning whether alcohol completely evaporates from liquids or whether trace amounts remain. However, with beer, a low-alcohol substance to begin with, this amount is negligible when combined with food. The properties of alcohol are eliminated when using an alcoholic substance to cook or bake, leaving only the smell and the flavor of the original liquid. Alcohol itself evaporates at 172 degrees Fahrenheit, so will quickly be extracted during uncovered boiling.

Length of Time

• Allow for a longer length of time for the beer to simmer ensure that there is as little alcohol left in the liquid as possible. As fresh bratwursts take only about seven to 10 minutes to cook, simmer the beer for an extended length of time before adding the meat. Thirty minutes is the optimum time to allow alcohol to simmer off. Just simmer the beer over medium heat for that length of time.

Heat

• Add more flavor to the sausages -- and burn off extra alcohol -- by browning additional ingredients, such as vegetables, before adding the beer. Saute vegetables for two to three minutes, or until browned and caramelized, then use the beer to deglaze the hot pan, scraping up any browned bits of the vegetables that have stuck to the bottom of the pan. Continue cooking on medium-high heat, uncovered, with the sausages in the pan to let the most amount of alcohol evaporate.

Considerations

• Be aware that the flavor of beer remains potently in the dish, even while the effects of the alcohol dissipate. Many diners find the flavor to be desirable, but the taste may trigger a negative reaction in some. Substitute non-alcoholic beer if you remain wary about cooking with alcohol. Non-alcoholic products will provide a similar flavor but no alcohol.