1. Combine sugar, salt, chili powder, black pepper, cayenne pepper, thyme and minced garlic. Mix all ingredients well.
2. Press mixture onto top and bottom of each slab of ribs.
3. Place each slab on a piece of heavy-duty foil. Make an enclosed container with the foil to seal in the steam while cooking. Let slabs marinate for a minimum of one hour and up to 24 hours.
4. Preheat oven to 300 degrees.
5. Combine 12 ounces of Allagash Dubbel, honey, Worcestershire sauce, white vinegar, and chopped garlic in a saucepan.
6. Heat for five minutes or until blended.
7. Open the top of each foil container and distribute the warm liquid evenly amongst the three. Reseal each foil container tightly.
8. Place ribs, still in foil containers, on a baking sheet and cook for two hours. Ribs will be tender.
9. Remove each slab from its container and place directly on a baking sheet.
10. Reserve the liquid from each container and combine in a saucepan. Bring sauce to a boil and allow to reduce by half until the sauce has thickened.
11. Cut each slab in half. Pour sauce over slabs and serve as an appetizer with some seasoned French fries and a mug of your favorite Allagash Reserve.

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1. Bring apple juice and water to a boil.
2. Dissolve the brown sugar and salt in the liquid.
3. Add Allagash Dubbel Ale, sliced ginger root, crushed black pepper and star anise to the brine solution.
4. Cool brine solution to room temperature.
5. Place brine solution in a plastic bucket big enough to fit three chickens.

1. In the plastic bucket, submerge all three chickens in the Allagash Brine Solution. If necessary, top with some weight to ensure that the chickens are completely submerged.
2. Refrigerate overnight.
3. In a bowl, create the ginger scallion rub by combining the freshly grated ginger root, minced scallions, minced garlic, minced shallots, salt and canola oil.
4. Remove chickens from the Allagash Brine Solution, drain and pat dry.
5. Truss the chicken and rub with the ginger root and scallion oil rub.
6. Place chicken breast-side up, on a rack in a roasting pan. Roast at 450 degrees, uncovered, for ten minutes.
7. Cover with aluminum foil and finish cooking the chicken for an additional 30 to 40 minutes at 350 degrees. The thigh meat should register at an internal temperature of 165 degrees.
8. Remove the chicken from the oven and allow to cool before carving and serving.

1. Deglaze the roasting pan with the remaining 6 ounces of Allagash Dubbel.
2. Add chicken stock and thicken with cornstarch.

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1. Preheat oven to 350 degrees.
2. Grease two 8-inch cake pans with butter by cutting two circles from parchment paper to fit the bottom of the pans. Grease the paper and dust the pan with cocoa powder.
3. Place the Allagash in a saucepan and bring to boil.
4. Remove from heat and add cocoa powder, stirring until dissolved and smooth and creamy. Let cool to room temperature.
5. Sift together flour, salt and baking powder. Set aside.
6. In an electric mixer with paddle attachment, cream butter until light: approximately three minutes.
7. Add sugar and beat until light and fluffy.
8. Separate buttermilk and flour mixture into three parts, each to be added at separate time. Add one portion of mixture. Beat well.
9. Add one egg and beat well.
10. Add second portion of buttermilk and flour mixture. Beat well.
11. Add second egg and beat well.
12. Add final portion of buttermilk and flour mixture. Beat well for one minute.
13. Pour batter into prepared pans and bake until cake springs back. Test center of cake with toothpick.
14. Remove cake and allow to cool for ten minutes. Invert cake onto wire racks, remove pans, and remove paper and cool layers completely before frosting.
15. When cakes are cool use a serrated knife and evenly cut each layer in half horizontally, making four layers.

1. In a saucepan heat Allagash Belgian Ale to boiling. Remove from heat.
2. Add cocoa, stirring until dissolved, smooth and creamy. Allow to cool.
3. In an electric mixer with whisk attachment, whip butter until light and creamy.
4. Add cocoa and Allagash mixture and whip until well mixed.
5. Start adding the confectioners’ sugar a little bit at a time, whipping completely between each addition. After final addition of sugar, whip until it reaches a spreading consistency.
6. Add vanilla and beat until just incorporated.

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1. Heat the oil in the bottom of a Dutch oven over moderately high heat. Season and brown the lamb. Remove to a side plate.
2. Turn down heat, add sugar and maple syrup to the pot. Cook until deep brown. While stirring, scrape the bottom of the pot with a wooden spoon to loosen caramelized meat drippings.
3. Add onion, flour and shallots. Mix to coat in sugar and thoroughly blend in flour.
4. Add stock and Allagash Dubbel Ale. Bring to a boil and let cook through for one minute.
5. Add vinegar, bay leaf and peppercorn. Add lamb along with any juices on the side plate. Mix well.
6. Cover the Dutch oven and simmer gently on the stovetop for one and a half to two hours. Check periodically to ensure the sugars in the stew do not scorch.
7. While simmering, sauté parsnips in butter in a saucepan for five minutes. Set aside to be added to the stew 30 minutes before serving.
8. Add peas five minutes before serving.
9. Check consistency of stew. If liquid is too thin, remove solids and reduce to the desired gravy-like consistency.
10. A minute or so before serving, add mint and chives. Adjust seasonings.

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1. Preheat oven to 325 degrees.
2. Salt and pepper short-ribs and sear all sides in oil placed in a brasier.
3. Remove ribs and set aside.
4. Degrease pan and add mirepoix.
5. Season mirepoix with salt and pepper and cook until onions, and then tomato paste, are brown. Cook for an additional 2 to 3 minutes.
6. Deglaze pan with small amount of Allagash Dubbel.
7. Add short-ribs back to pan along with rosemary and garlic.
8. Pour more beer into the pan until the beer covers half of the short-ribs. Cover pan and place in oven for two hours or until meat falls off of its bone. Turn ribs over once during cooking.
9. While ribs are cooking prepare pasta dough.

1. Mix flour and salt in bowl. Make a well in the center of flour.
2. Add beer and olive oil in the well.
3. Stir beer and olive oil with a fork, gradually mixing in the flour.
4. Once the dough becomes pliable, remove from the bowl and place on a cutting board. Knead dough until the dough is soft: approximately ten minutes. If the dough is sticky, add flour.
5. Once dough is kneaded, wrap in plastic wrap and let dough rest for 30 to 45 minutes.
6. Divide dough into quarters.
7. Using a pasta roller, roll each quarter of dough until 1/32 inch thick. Keep unused dough wrapped in plastic wrap until ready to roll out.
8. Hang dough on pasta rack and let dry for five minutes.
9. Cut out 3-inch circles in dough and let dough dry for an additional 15 minutes. Dough should be semi-dry and still pliable.

1. Mix ingredients in a bowl.
2. Take one piece of dough and place a teaspoon of filling in the center. Wet edges of pasta with water and seal a second piece of dough on top to form the ravioli. Try to remove air pockets. Crimp edges with fork if desired.
3. Let ravioli dry for 30 minutes to an hour.
4. To cook, bring water to a boil and add salt. Place raviolis in boiling water and lower temperature to a gentle boil.
5. Stir occasionally and cook for two to three minutes or until ravioli is tender and still chewy.

1. Add beer and rosemary in saucepan and reduce by half.
2. Add stock and reduce by half.
3. Add remaining liquid and reduce slightly.
4. Adjust seasoning with salt and pepper.
5. Remove from heat and swirl in butter. Strain or remove rosemary from sauce.

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1. Whisk all marinade ingredients together in a non-reactive dish or pan large enough to accommodate all six chops.
2. While the chops marinate, make the relish.

1. Gently heat oil in a medium saucepan. Add onion and sauté until translucent.
2. Add apples and sauté until tender: approximately seven minutes.
3. Add cherries, Allagash Dubbel and cider vinegar. Cook over low heat until cherries begin to plump and liquid is absorbed: approximately five minutes.
4. Remove from heat and stir in ginger and toasted walnuts. Relish can be prepared in advance and refrigerated. Bring to room temperature before serving.

1. Remove chops from marinade and pat the chops dry. Strain the marinade and reserve two cups.
2. Heat two large heavy skillets over medium-high heat. Add one tablespoon of canola oil to each. Allow the pans to get very hot but not smoking. Salt and pepper both sides of the chops. Add to pans and brown the chops well on both sides.
3. Add one cup of marinade to each pan. Cover the pans and simmer over low heat for about four minutes.
4. Turn chops and continue cooking until chops are just cooked through: approximately four minutes more.
5. When chops are done, remove from pans and keep warm. Add marinade from one pan into the other and increase the heat to high.
6. Boil marinade until it is reduced by half and slightly syrupy.
7. Serve one chop per portion. Top each chop with about two tablespoons of the glaze and serve with relish on the side.