Whisk together ingredients in a saucepan, and cook over med-low heat, stirring occasionally, until mixture becomes lightly syrupy and reduces to one cup, about 10-15 minutes.

Set aside while preparing kebabs.

Heat oil in large skillet and brown bratwursts with onion and garlic.

Add lager beer to skillet and bring to a boil; cover and simmer for 15-20 minutes.

Slice braised bratwurst on the diagonal and set aside.

Quarter onions, leaving stem end intact; halve potatoes.

Using a large serrated knife, slice corn into pieces.

Slice squash using an oblique cut, making the first slice diagonal, then turning the vegetable halfway and making another diagonal cut, until it is completely cut. This gives the rustic country shape which exposes more vegetable surface for better caramelization.

I set up one large blanching pot and bring water to a boil; as vegetables blanch, I remove them with a spider or strainer and drop into very cold water to stop the cooking, then drain and set aside. I just add the new vegetable to the emptied boiling water pot.

Blanch potatoes for 8 minutes then place in cool water, then drain.

Blanch onions for 2 minutes, then place in cool water and drain.

Blanch peppers for 1 minutes, then place in cool water and drain.

Do not blanch the corn or squash.

Place meat and vegetables on metal skewers, alternating them as you like. Be careful with the corn, and drive a pilot hole into the cob if you need to with a paring knife.

Heat grill for direct grilling and grill kebabs over an oiled grate, brushing them with glaze as they cook, until corn and potatoes are tender. If they start cooking too fast, move them to indirect heat for more control.