In a saucepan, combine heavy ale, bay leaves, cloves, brown sugar, salt, and pepper.

Simmer for 3 to 4 minutes.

Add bockwurst to the saucepan.

Simmer slowly, covered, for 4 to 5 minutes or until warmed through and plump.

Drain sauerkraut and rinse if it is too strong.

In a separate, non-reactive saucepan, combine the sauerkraut, apple juice, caraway seeds, salt, and pepper to taste.

Simmer slowly, partially covered, for 20 to 30 minutes or until most of the juices are absorbed.

To serve: Mound sauerkraut on warm plates.

Top with steamed bockwurst.

Add a dollop of homemade Honey Beer Mustard.