Add the beer (start with one can but make sure there is enough to cover bratwurst by about an inch; the pan size may cause the amount to be a variable) to a non-reactive pan along with the onions and butter.

Preheat Grill to Medium.

Bring beer, onions, and butter to a boil. Drop in bratwurst and immediately add lid and turn off heat. Set timer for 7 minutes. When time is up, the Bratwurst should be about 148 degrees F. Remove and set aside to grill.

In the meantime, bring onions up to a good simmer and reduce as desired while the brats grill. Either:

• Reduce for at least 10 minutes or until onions are tender. This is a great option if holding the brats for serving.
• Or caramelize the onions by reducing longer until the onions are golden and most of the beer has evaporated, about 20 to 25 minutes. In this case, hold the brats, covered, for about 10 minutes before grilling to give the beer/onion mixture more time to reduce.

Grill bratwurst until nicely browned, about 6 to 8 minutes, to 160 degrees F. (165 degrees F if the Brats contain poultry) turning and tending as necessary. If desired, brush cut sides of buns with a little oil or butter and toast as the brats cook.

Brats may be served as is or dropped into the pan with the onions.

Serve with the onions and mustard.

Notes:

• Onions: If cooking onions until tender, one onion will probably do, but if reducing the beer and caramelizing the onions, double it
• Recipe may be increased. You will not need to increase the beer or butter in the same proportions. Just add enough beer to cover the brats by about an inch. Also, add butter to taste, increase by a little, but again, not in direct proportion.)