I know that tradition has beer with smoked ribs, pulled pork, bratwurst, etc. I do not argue with that tradition. The earthy flavours of beer and the carbonation go well with the fatty strong flavours.
However, I would like to suggest the use of acidic red wines with smoked pork and brats. Italian reds like Valpolicella and Barolo have a strong taste that stands up to the pork taste and the slight acid complements the inherent sweetness of pork.
I cooked my Bratwurst in a Barolo yesterday instead of beer. It was a different taste and worked well. Today, I while watching football, I will cook my brat in beer but eat it with a glass of Chianti.
Try different things! Wine goes with everything!