Grilled beer-braised brats are seared to perfection and topped four creative ways: jalapeño beer cheese, classic escabeche, honey mustard and fresh chilies, and an elote-inspired roasted corn salad. Feel free to combine toppings and get creative with the recipes – the possibilities are endless!
Place a 10 x 10-inch disposable aluminum pan on the grill directly over hot coals. Pour in Miller Lite, add butter and onion, and bring to a simmer. Once simmering, add bratwurst to pan. Simmer 10 - 20 minutes or until the internal temperature of the sausages registers 140 degrees F.
In a saucepan, melt butter over medium heat. Add flour and continuously whisk for 2 minutes. While whisking, pour milk into flour mixture and cook until thickened, about 1 minute. Slowly add Miller Lite and whisk until mixture is smooth, about 2 minutes.
A few days or 4 hours ahead of time, set a large saucepan over medium-high heat. Add vinegar and water, and bring to a gentle boil. Stir in salt, honey, and bay leaves. Remove from heat. Add vegetables. Cool to room temperature, then pour into a quart jar, seal, and refrigerate. Pickles will keep up to 4 weeks.