1. Combine Allagash Tripel Reserve, shallots, leeks, kaffir leaf, ginger, and garlic in a separate pot and bring to a simmer.
2. Scrub and de-beard Mussels, discard any open ones.
3. Bring water to a simmer and add Mussels.
4. Cover the pot and steam until the shells open.
5. Remove Mussels and keep warm.
6. Strain the steaming Allagash liquid using a china cap and reduce to about 1/3 the liquid.
7. Blanch the lemon and lime zest.
8. Sweat chopped garlic and shallots in butter.
9. Mix in fine chopped Cilantro and scallions-hold.
10. Skewer Shrimp and Scallops.
11. Lightly season with salt and grill to doneness.
12. Plate Mussels in half shell and top with sweated garlic and shallot mixture.
13. Lay Shrimp and Scallop Skewer over Mussels.
14. Season reduced liquid to taste lime juice, salt and pepper.
15. Finish with butter and pour over seafood.
16. Sprinkle cayenne, lemon and lime zest and ginger for garnish.

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1. Mix all the marinade and shrimps together. Refrigerate about an hour.
2. Prepare the dip and sauce. Combine all the ingredients and refrigerate.
3. Steam shrimps with all the marinade in a bamboo steamer until shrimp are cooked through, 8 to 10 minutes. Serve immediately with the dip and sauce.

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1. Heat a 3qt Rondeau pan over medium-high heat and add the canola oil to the pan
2. Sear the cubed pork and beef together and remove when the exterior has lightly browned. Reserve.
3. Add the garlic and onion to the skillet and cook until translucent.
4. Add the red bell pepper and Jalapeno and cook until soft.
5. Drain the corn, the chickpeas and the kidney beans and add to the rondeau pan.
6. Drain and dice the whole peeled plum tomatoes and add along with the pork and beef to the pan.
7. Add the Allagash Tripel Reserve Belgian Style Ale and all of the seasonings and simmer. Stir occasionally until the liquid has reduced and thickened slightly. Approximately 30 minutes.
8. Reduce the heat to low and cover. Cook covered for 1 hour, stirring from time to time. Sample for taste, increasing seasoning as desired, and cook on low for another hour, stirring occasionally.

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1. In large saucepan bring beer, chicken stock, bay leaf to a boil. Add shrimp and cook until opaque, then transfer to ice bath.
2. Chop half the shrimp into a small dice. Reserve the rest.
3. Heat sauté pan over medium heat. Cover bottom of pan with oil.
4. Add shallots and sweat until translucent.
5. Add chicken strips and sauté until brown.
6. Add garlic and Andouille sausage.
7. Add Allagash beer and simmer for 5-10 minutes.
8. Meanwhile, in separate large saucepan melt butter and add flour to make a roux.
9. Cook until it changes color to a light brown.
10. Add chicken stock and whisk out all lumps. Bring to a boil.
11. Add chicken, sausage, and beer mixture to sauce pan. Add remaining ingredients including chopped shrimp and simmer for 1 hour stirring occasionally.
12. During last half hour of cook time prepare rice by bringing beer and stock to a boil. Add butter and rice. Stir, reduce to simmer and cook for approximately 20-25 minutes. Fluff with fork and reserve.
13. Add the rest of the reserved shrimp to gumbo. Season with salt and pepper. Simmer for 5 minutes.
14. Remove thyme sprig and serve over rice.

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1. Sauté onions in oil until caramelized, add bacon, degrease pan and add spices. Once aromatic, add beer and water, bring to boil, reduce to simmer.
2. Add bratwurst to liquid until cooked through and reserve with 2 cups liquid.
3. Add pineapple and saurkraut to the rest of liquid.
4. Cook in oven at 250° for 2 hours
5. Take 2 cups cooking liquid and simmer with rosemary and thyme and mushrooms. Reduce and strain.
6. Sauté Bratwurst and serve with sauerkraut and sauce, Monte au beurre.

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1. Place eggs, melted butter, vanilla and Allagash Ale in a blender. Blend quickly, only to mix.
2. In a separate bowl, mix together the flour, salt, and sugar and incorporate thoroughly. Add the dry ingredients to the blender.
3. Blend on a medium mixing speed for about 30-60 seconds until all ingredients are incorporated.
4. Refrigerate for 30 minutes before use.
5. Heat crepe pan. Brush the hot pan lightly with melted butter. Off the heat, pour approximately two ounces of batter into the center of the pan, swirling to thinly cover it. Pour any extra batter back into blender. Cook crepe over relatively high heat until lightly browned on one side and batter on top appears set. Flip and cook another 30 seconds on the second side. Remove to an oven proof plate. Cover and place in warm oven until all crepes are done and ready for filling and service. Expect the first couple of crepes will not work properly and will be discarded.

1. Place macadamia nuts in a food processor. Blend until nuts become a completely smooth butter.
2. Add the milk to thin nut butter to an easily spreadable paste. If necessary, water may be added by the teaspoon to achieve the correct consistency to be able to spread over the delicate crepes. Set aside.
3. Place roasted mixed nuts, 1 tablespoon sugar and salt in the bowl of a food processor. Process until fine but nuts retain a crunchy texture. Set aside.

1. Place cocoa powder, sugar, cinnamon and Allagash Ale in a saucepan. Cook over medium heat, stirring constantly, for about five minutes, until sugar is completely dissolved.
2. Off the heat add the heavy cream and vanilla. Stir to incorporate. Set aside to cool to room temperature.

1. Spread a thin layer of the macadamia butter over half of the warm crepe. Sprinkle lightly with some of the finely ground nuts. Fold the crepe in half and then in half again to form a triangle.
2. Drizzle chocolate sauce over plate. Place two folded crepes on a plate with points touching. Sprinkle additional ground nuts on top. Finish with dollops of red courant preserves. Serve warm.

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