In a Dutch oven or large pot cook onion and bacon until onion is tender but not brown; drain fat. Stir in beer. In a 2-cup glass measure combine the water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper; stir into bacon mixture. Cook and stir until thickened and bubbly.
Add rutabaga; cover and cook 15 minutes. Stir in the kielbasa, apple wedges, and sauerkraut. Cook, covered, 15 to 20 minutes more or until apples are tender. Makes 6 servings.