Heat the grill to medium, aiming for about 375 degrees F. Unwrap the brats and patty dry with paper towels. Unfold the crescent rolls into a single layer. Pinch together two crescent rolls to make a rectangle and wrap each brat in a rectangle of crescent roll. Move to a parchment paper lined baking sheet.

Combine the baking soda and water in a small bowl. Brush the crescent rolls with the baking soda mixture and sprinkle with the everything bagel seasoning. Bake the brats for 20 to 25 minutes or until browned.

While the brats bake, make the beer cheese. Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Add the cream. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.

Remove the brats from the grill and brush with melted butter. Serve the brats with warm beer cheese.

Heat the grill to medium, aiming for about 375 degrees F. Unwrap the brats and patty dry with paper towels. Unfold the crescent rolls into a single layer. Pinch together two crescent rolls to make a rectangle and wrap each brat in a rectangle of crescent roll. Move to a parchment paper lined baking sheet.

Combine the baking soda and water in a small bowl. Brush the crescent rolls with the baking soda mixture and sprinkle with the everything bagel seasoning. Bake the brats for 20 to 25 minutes or until browned.

While the brats bake, make the beer cheese. Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Add the cream. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.

Remove the brats from the grill and brush with melted butter. Serve the brats with warm beer cheese.

Heat the grill to medium, aiming for about 375 degrees F. Unwrap the brats and patty dry with paper towels. Unfold the crescent rolls into a single layer. Pinch together two crescent rolls to make a rectangle and wrap each brat in a rectangle of crescent roll. Move to a parchment paper lined baking sheet.

Combine the baking soda and water in a small bowl. Brush the crescent rolls with the baking soda mixture and sprinkle with the everything bagel seasoning. Bake the brats for 20 to 25 minutes or until browned.

While the brats bake, make the beer cheese. Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Add the cream. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.

Remove the brats from the grill and brush with melted butter. Serve the brats with warm beer cheese.

Heat the grill to medium, aiming for about 375 degrees F. Unwrap the brats and patty dry with paper towels. Unfold the crescent rolls into a single layer. Pinch together two crescent rolls to make a rectangle and wrap each brat in a rectangle of crescent roll. Move to a parchment paper lined baking sheet.

Combine the baking soda and water in a small bowl. Brush the crescent rolls with the baking soda mixture and sprinkle with the everything bagel seasoning. Bake the brats for 20 to 25 minutes or until browned.

While the brats bake, make the beer cheese. Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Add the cream. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.

Remove the brats from the grill and brush with melted butter. Serve the brats with warm beer cheese.

Heat the grill to medium, aiming for about 375 degrees F. Unwrap the brats and patty dry with paper towels. Unfold the crescent rolls into a single layer. Pinch together two crescent rolls to make a rectangle and wrap each brat in a rectangle of crescent roll. Move to a parchment paper lined baking sheet.

Combine the baking soda and water in a small bowl. Brush the crescent rolls with the baking soda mixture and sprinkle with the everything bagel seasoning. Bake the brats for 20 to 25 minutes or until browned.

While the brats bake, make the beer cheese. Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Add the cream. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.

Remove the brats from the grill and brush with melted butter. Serve the brats with warm beer cheese.

Heat the grill to medium, aiming for about 375 degrees F. Unwrap the brats and patty dry with paper towels. Unfold the crescent rolls into a single layer. Pinch together two crescent rolls to make a rectangle and wrap each brat in a rectangle of crescent roll. Move to a parchment paper lined baking sheet.

Combine the baking soda and water in a small bowl. Brush the crescent rolls with the baking soda mixture and sprinkle with the everything bagel seasoning. Bake the brats for 20 to 25 minutes or until browned.

While the brats bake, make the beer cheese. Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Add the cream. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.

Remove the brats from the grill and brush with melted butter. Serve the brats with warm beer cheese.

Heat the grill to medium, aiming for about 375 degrees F. Unwrap the brats and patty dry with paper towels. Unfold the crescent rolls into a single layer. Pinch together two crescent rolls to make a rectangle and wrap each brat in a rectangle of crescent roll. Move to a parchment paper lined baking sheet.

Combine the baking soda and water in a small bowl. Brush the crescent rolls with the baking soda mixture and sprinkle with the everything bagel seasoning. Bake the brats for 20 to 25 minutes or until browned.

While the brats bake, make the beer cheese. Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Add the cream. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.

Remove the brats from the grill and brush with melted butter. Serve the brats with warm beer cheese.

Heat the grill to medium, aiming for about 375 degrees F. Unwrap the brats and patty dry with paper towels. Unfold the crescent rolls into a single layer. Pinch together two crescent rolls to make a rectangle and wrap each brat in a rectangle of crescent roll. Move to a parchment paper lined baking sheet.

Combine the baking soda and water in a small bowl. Brush the crescent rolls with the baking soda mixture and sprinkle with the everything bagel seasoning. Bake the brats for 20 to 25 minutes or until browned.

While the brats bake, make the beer cheese. Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Add the cream. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.

Remove the brats from the grill and brush with melted butter. Serve the brats with warm beer cheese.

Heat the grill to medium, aiming for about 375 degrees F. Unwrap the brats and patty dry with paper towels. Unfold the crescent rolls into a single layer. Pinch together two crescent rolls to make a rectangle and wrap each brat in a rectangle of crescent roll. Move to a parchment paper lined baking sheet.

Combine the baking soda and water in a small bowl. Brush the crescent rolls with the baking soda mixture and sprinkle with the everything bagel seasoning. Bake the brats for 20 to 25 minutes or until browned.

While the brats bake, make the beer cheese. Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Add the cream. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.

Remove the brats from the grill and brush with melted butter. Serve the brats with warm beer cheese.

Heat the grill to medium, aiming for about 375 degrees F. Unwrap the brats and patty dry with paper towels. Unfold the crescent rolls into a single layer. Pinch together two crescent rolls to make a rectangle and wrap each brat in a rectangle of crescent roll. Move to a parchment paper lined baking sheet.

Combine the baking soda and water in a small bowl. Brush the crescent rolls with the baking soda mixture and sprinkle with the everything bagel seasoning. Bake the brats for 20 to 25 minutes or until browned.

While the brats bake, make the beer cheese. Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Add the cream. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.

Remove the brats from the grill and brush with melted butter. Serve the brats with warm beer cheese.