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1
Combine 6 cups water, the beer, onion, garlic, ginger, caraway seeds, bay leaves and cloves in a large pot over medium-high heat; bring to a gentle simmer and cook 10 minutes.
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2
Add the bratwursts, return to a simmer and cook until almost done (the meat should still be slightly pink in the center), about 15 minutes.
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3
Remove from the heat and let the bratwursts cool completely in the cooking liquid, about 1 hour.
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4
Preheat a grill to medium high.
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5
Transfer 2 cups of the cooking liquid to a small saucepan over medium heat.
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6
Add the butter and bring to a boil; cook until the butter melts, about 1 minute.
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7
Grill the bratwursts, occasionally turning and basting with the butter mixture, until marked and cooked through, 10 to 12 minutes.
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8
Serve on rolls with mustard and other toppings.
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9
Sweet-and-Sour Onions
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10
Cook 2 chopped red onions in a skillet with 2 tablespoons olive oil over medium-high heat, stirring, until golden, about 8 minutes.
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11
Add 1/2 teaspoon caraway seeds; cook, stirring, 30 seconds.
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12
Add 1/4 cup red wine vinegar, 1 tablespoon brown sugar and 1/2 teaspoon kosher salt; cook, stirring until the onions are glazed, 1 minute.
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13
Let cool completely.
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14
Bell Pepper Relish
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15
Pulse 1 each chopped yellow bell pepper and orange bell pepper, 4 each chopped radishes and scallions, 1 chopped celery stalk and 1 garlic clove in a food processor until finely chopped.
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16
Whisk 2 tablespoons each cider vinegar and chopped parsley, 1 tablespoon olive oil, 2 teaspoons brown sugar, 1/2 teaspoon each celery salt and kosher salt, and pepper to taste in a large bowl.
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17
Add the vegetable mixture; toss to coat.
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18
Smoky Beer Cheese
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19
Combine 1/4 pound each shredded sharp cheddar and smoked gouda, 1 minced garlic clove, 1/2 cup lager beer, 2 teaspoons hot sauce, 1/2 teaspoon kosher salt, and pepper to taste in a food processor; pulse until smooth.
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20
These toppings also taste great on burgers or hot dogs.
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21
Photograph by Con Poulos
