Pour either ale, dark beer or light beer, whatever your preference, into a large saucepan. If desired, add hot mustard, sliced onions or spices to the beer such as red pepper flakes, garlic powder or onion flakes. For a non-alcoholic version, use water or non-alcoholic beer.

Turn the stove-top burner on medium-high heat. Prick each brat with a sharp knife. Place the brats in the beer.

Bring the beer to a boil, and then reduce heat to medium-low. Simmer the brats uncovered for 10 minutes. Turn the brats over and continue to simmer for an additional 10 minutes.

Remove the brats from the beer with tongs and set aside. Dispose of the beer, spices and onions. Place the griddle on the stove over medium heat.

Transfer the brats with tongs onto the griddle and cover the griddle with a lid. Cook the brats for approximately 5 minutes, then remove the lid and turn the brats over. Place lid back on griddle, and continue cooking for an additional 5 minutes or until the brats are light brown, cooked through and a thermometer inserted registers 160 degrees Fahrenheit.

Place the griddle on a stove-top burner over medium heat. Remove the brats from the package. Prick each brat with a sharp knife, creating a few small holes.

Place the brats on the griddle. If preferred, season with pepper, garlic powder or chili powder. Cook for 5 minutes.

Baste with dark beer, light beer or non-alcoholic beer if desired. Turn the brats over with tongs. Baste with more beer, and continue cooking for 5 more minutes, until light brown and warmed through.