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Allagash Sweet Beer Sticks

Recipe by Tanya Melloul

Yields 10 Sticks


  • Allagash Four, 2 bottles
  • Barley malt syrup, 4 tablespoons
  • Teff seeds, 3 ounces ground into a flour
  • Barley malt flour, 3 ounces
  • Triticale flour, 3 ounces
  • Rye flour, 3 ounces
  • All purpose flour, 14 ounces
  • Horlicks (English malt powdered drink), 2 ounces
  • Dark brown sugar, 2 ounces
  • Vital gluten, 4 teaspoons
  • Double acting baking soda, 2 teaspoons
  • Salted sweet butter, 8 ounces hard
  • Heavy cream, 1 tablespoon of

Sprinkle mixture

  • Billinton's All Natural Sugar Crystals for Coffee Lovers, 1 tablespoon
  • Fleur de Sel, 1 tablespoon
  • Horlicks, 1 tablespoon

Equipment: Coffee/spice grinder, Food processor
Preheat oven 325° on convection.


  1. Measure out 2 tablespoons of Allagash Four, and reserve.
  2. Combine the remaining beer and barley malt syrup in a saucepan. Over medium high heat, reduce to 1 cup, skimming off the beer foam as it reduces. If the mixture is too bitter, add additional barley malt syrup. Reserve.
  3. Sift the flours, salt, Horlicks, vital gluten, baking soda onto a pice of parchment paper. Pour the ingredients into a food processor. Add the butter and gently pulse into small pieces. While pulsing add the cream and reserved Allagash beer to form a soft dough.
  4. Transfer the dough to a work surface, and divide the dough into 10 even-sized pieces. Gently roll each dough piece to a 10 inch length. Try to make sticks as uniform as possible. Transfer to a parchment-lined baking tray.
  5. Sprinkle the sticks with the sprinkle mixture and bake until crisp. Remove from oven and carefully transfer to wire rack to cool.

*All flours and vital gluten are from Bob's Mill company
* Horlicks is a nourishing malted drink powder

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Allagash Brewing Company