Instructions: Prepare the grill for the direct heat method. In a pot simmer brats and the onion in 4 cups of beer for 10 minutes. Remove brats from pot and grill over medium-hot coals for 15 minutes turning frequently.

Mix both mustard seeds, 1/2 cup of the lager and the red wine in a small bowl and let stand at room temperature for at least three hours. Put the mixture in a blender and add the remaining ingredients. Process to a coarse consistency. Scrape the mixture into the top of a double broiler. Stir the mustard over simmering water for 5 to 10 minutes until it begins to thicken, but not quite a thick and commercial prepared mustard. Scrape it into a jar and let it cool. If it seems to thick when its cooled, thin down with a teaspoon or so of beer or vinegar.

Serve the brats with the mustard and simmered onions.

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