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There are a couple of different ways to do this. I prefer to grill the brats for about 5 minutes to cook the skin. While I'm doing this, I have a shallow container with 1 can/bottle of beer with 1/2 cup of onions and 1/2 cup of green or red peppers. I usually just use whatever beer is at hand that has some taste to it. Light beers and most American macrobrew beers just don't have enough taste for me.
Once I've got the skin nice and crispy, I throw the brats into the beer concoction for about 10 minutes if they are pre-cooked and 15 if not. You have to watch relatively closely, though, since the skin can split. You can also pull the onions and peppers out of the container and garnish with them.
The other way is on the stove. I usually take 3 or 4 cans of relatively cheap stuff and just bring it to a boil. I throw the brats in for about 10 minutes. Make sure you keep the lid on as much as possible because it can start to smell.
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