In a non-stick skillet over medium heat, add your bratwurst sausage, cooking for about 5-6 minutes until browned. Use a spatula to break the sausage into small crumbles. Transfer to a bowl, leaving flavors in the skillet.

Drain the sauerkraut thoroughly in a colander to remove excess moisture. Finely chop the sauerkraut and set it aside.

Return to your skillet and add the chopped sauerkraut to the cooked bratwurst. Sprinkle in the caraway seeds, salt, and black pepper. Pour in the lager beer and cook for 12-15 minutes, allowing the liquid to evaporate.

In a mixing bowl, combine the sauerkraut mixture with softened cream cheese, panko breadcrumbs, and chopped scallions. Mix until well blended.

Using a cookie scoop, portion the filling and roll it into balls the size of a golf ball, placing them on a parchment-lined baking sheet.

Cover the baking sheet with plastic wrap and refrigerate for at least 1 hour to help the flavors meld.

Set up a breading station with flour, a mixture of beer and beaten eggs, and panko breadcrumbs. Coat each ball in flour, dip in the beer-egg mixture, and finally coat with panko.

Heat oil to 350°F for frying or preheat air fryer to 380°F. Fry the balls for 2-3 minutes per side until golden brown, or air fry for 8-10 minutes, flipping halfway through.

Prepare the dipping sauce by whisking together mayonnaise, apple cider vinegar, whole grain mustard, and minced garlic. Cover and chill until ready to serve.