Pour the beer into a saucepan and bring to a boil over medium heat. Add the brats and cook for 5 - 7 minutes
Heat your oven to 350F and lay a sheet of parchment over a baking sheet
Arrange the biscuits on your baking sheet, adding sauerkraut and vegan cheese over each.
When the brats are done, remove from heat. Use tongs to transfer cooked brats to a cutting board. Cut each in half. Wrap each with a half slice of veggie bacon. Place on each prepared biscuit. Wrap the crescent roll tightly around the brats and pinch to seal the dough.
Bake for 10 - 15 minutes, until the rolls are done.
Combine the mustard and agave nectar. Stir to combine.
When the brats are done, remove from oven. Use tongs to transfer to a serving dish. Serve warm with Sweet Mustard Sauce.
*Serve this recipe with Vegan Beer Cheese Soup so you can use the leftover beer in that recipe. Otherwise, you can toss the remaining beer...such a shame.