prick each bratwurst with a sharp knife or kitchen fork, several times

In a saucepan over medium heat, combine the red onions and Alaskan Amber bring to a simmer, add the brats and simmer 5-8 minutes. Remove the brats and reserve the beer (discard red onion).

In a large pot cook the bacon until crisp (about 5 minutes) remove bacon and let drain on paper towels.

Add yellow onions to the bacon grease and cook until very soft (about 5-6 minutes).

Add the garlic to the onions and cook stirring for 30 seconds.

Add apples and cook until soft (about 2 minutes).

Add the bay leaf, peppercorns, and juniper berries, cook stirring for 30 seconds.

Add sauerkraut and reserved beer (without the red onions), sugar, salt and pepper, bring to a boil.

Reduce heat and simmer uncovered, until sauerkraut is tender and aromatic; stirring occasionally (about 1 1/2 hours). preheat grill.

Cook brats on grill until seared evenly on all sides (about 5 minutes). Remove brats and platter them.

Remove the sauerkraut from the stock and platter with the brats. Add the cooked bacon as well.

Serve with sub rolls and mustard; don't forget a cold Alaskan Amber to wash it down.