• Turnips, 3 small-medium, peeled and cut in 4 pieces
  
• Yukon Gold potatoes, 2 medium, peeled and cut into 4-6 pieces
  
• Unsalted butter, ½ stick cubed
  
• Canola oil, 1 tablespoon
  
• Spanish onion, 1 medium small dice
  
• Celery stalk , ½ cut roughly in small pieces, leaves reserved
  
• Macoun apples (McIntosh or gala is okay), 2 cored and thinly sliced
  
• Garlic, 2 cloves minced
  
• Nutmeg, pinch ground
  
• Bay leaf, 1
  
• Allagash Four, ½ bottle
  
• Chicken stock, 1 pint
  
• Heavy cream, 2 ounces (optional)
  
• Allagash Four, 2 ounces
  
• Gorgonzola Dolce, 1 tablespoon plus extra for garnish, keep at room temperature
  
• Kosher salt to taste
  
• Black pepper to taste
  

1. Place Turnips in salted boiling water and lower heat to a simmer. Cook until pierced easily with a knife and remove.
2. Place potatoes in cold salted water. Bring to boil, reduce to simmer and cook until pierced easily with a knife. Remove from water and cool.
3. While Turnips and potatoes are cooking, melt butter and oil. Add onions and celery stalk. Season with salt. Cover and sweat on low heat for 10-15 minutes. Add garlic and nutmeg and cook 2 more minutes, covered.
4. Add apples and cook another 5 minutes on medium heat, stirring occasionally. Add cooked Turnips, Allagash, and Chicken Stock to just cover vegetables. Cover and bring to a light boil and lower to simmer. Cook 5 minutes.
5. Pick the prettiest celery leaves for garnish and reserve. Chop the remaining leaves. Incorporate celery leaves and cooked potatoes into soup pot. Remove pot from heat.
6. Use an immersion blender to break down the vegetables in their own cooking liquid being careful not to splash any of the hot soup. (To use a commercial blender or food processor, puree in batches adding chicken stock as necessary to create a soup-like consistency, beyond that of a vegetable puree.) If using a commercial blender, the product will be velvety and ready to transfer back to the soup pot. Texture should be soupy and when tasted, slightly mealy.
7. Pass ¾ of the soup through a sieve into a pot to achieve smoother consistency. Add some or all of remaining ¼ of unstrained soup and return to stove on low heat.
8. Slowly whisk in cream (if using) and gorgonzola until melted. Season with salt and pepper.

1. Put 8 ounces soup into bowl and garnish with cracked black pepper, celery leaf and a small crumble of gorgonzola.
   
2. Serve with half shot of Allagash on side (about ½ oz-1 oz). Beer should be stirred into soup at the table just before eating.
   

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• Allagash Four, 1 cup
  
• Eggs, 2 large
  
• Unsalted butter, 2 tablespoons melted
  
• All purpose flour, 1 cup
  
• Sugar, 2 tablespoons
  
• Salt, ¼ teaspoon
  
• Unsalted butter, 2 tablespoons melted for greasing crepe pan
  

1. Measure and whisk together all wet ingredients.
2. Measure all dry ingredients.
3. Using a blender, mix together the wet and dry ingredients until smooth batter is formed.
4. Chill the batter covered in refrigerator for 30 minutes.
5. Lightly grease an 8-inch crepe pan or non-stick skillet with melted butter. Heat pan over moderately high heat.
6. Remove pan from heat, add crepe batter and immediately tilt and rotate the crepe pan to coat the bottom of the pan with a thin layer of batter.
7. Return the pan to the heat and cook crepe until set and golden underneath 30 seconds to 1 minute.
8. Loosen ends of crepe with a heat proof spatula and carefully flip crepe over until cooked and set on the other side (about 20 seconds).
9. Transfer cooked crepes to a plate and continue to cook crepes in the same manner ( using all the batter). Brush pan with more butter after each crepe is made.

• Fresh cranberries, 12 ounces washed and sorted
  
• Allagash Four, 1 ½ cups
  
• Sugar, 1 cup
  
• Lemon, 1 for zest and juice
  

1. In a heavy saucepan cook the cranberries, beer, sugar, zest and juice of lemon over medium heat.
2. Cook for 15 minutes stirring occasionally until cranberries pop.
3. When cranberries are cooked, strain the liquid reserving the liquid to make the beer syrup. Set cranberries aside till apples are cooked.

• Granny Smith apples, 6 peeled, cored and diced into large cubes
  
• Allagash Four, ¾ cup
  
• Spice Bag, 1
  

• Cinnamon stick, 1
  
• Whole cloves, 5
  
• Ginger, 1 fresh piece about 2x2 inch piece, cut in a large dice.

1. In a heavy saucepan cook apples, beer and spice bag over medium heat.
2. Cook 20 minutes stirring occasionally till apples are soft and tender.
3. Discard the spice bag from the apples.
4. Mash apples with the remaining cooking liquid.
5. Combine the cooked cranberry with the cooked apple mixture.

• Unsalted butter, 2 tablespoons
  
• 1 ½ cups reserved beer liquid from cooking the cranberries
  
• Sugar, 1 cup
  

1. Heat butter in a heavy saucepan. When butter is melted, add the beer and the sugar.
2. Stir mixture till the sugar is dissolved then simmer until thickened and reduced 12-15 minutes.
3. Remove from heat and hold warm till service.

1. Fill each crepe with 3 tablespoons CranBeery filling, roll and put on a plate seam side down.
2. Drizzle each crepe with beer syrup and add a garnish of fresh whipped cream

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• Allagash Four, 8 ounces
  
• Dark karo syrup, 1 ounce
  
• Molasses, 1 ½ ounces
  
• All purpose flour, 6 ounces
  
• Cocoa powder, 1 ½ ounces
  
• Baking powder, ¾ teaspoon
  
• Baking soda, ¼ teaspoon
  
• Salt, ¼ teaspoon
  
• Unsalted butter, 5 ounces softened
  
• Dark brown sugar, 6 ounces
  
• Eggs, 2 medium
  
• Bitter sweet chocolate, 2 ½ ounces finely chopped
  

1. Preheat oven to 350° and prepare six 6 oz mini bundt pans sprayed with non- stick vegetable coating
2. Pour the 8 ounces of Allagash Four into a measuring cup and add dark karo syrup and molasses and stir well. Set aside.
3. Sift dry ingredients together: flour, cocoa powder, baking soda, baking powder, and salt.
4. In a mixing bowl, beat butter on medium speed to soften, then add dark brown sugar until well incorporated.
5. Add 1 egg at a time scraping the bowl between each egg.
6. Add cocoa-flour mixture and Allagash mixture, alternating between dry and wet, ending with dry ingredients.
7. When batter is mixed, add the finely chopped bitter sweet chocolate.
8. Pour batter into mini bundt pans using a small spatula. Tap pan to release any air pockets. Place mini bundt pans in the oven for 35 to 40 minutes.
9. Check bundt cakes by sticking a toothpick close to the center of the cake, it should come out clean. Take mini bundt cakes out of oven and place on a cooling rack for approximately 15 to 20 minutes, then unmold cakes.

• Confectioner sugar, 3 ounces
  
• Cocoa powder, 2 teaspoons
  
• Almond extract, ¼ teaspoon
  
• Allagash Four, ½ ounce
  

1. In a small bowl add confectioner sugar and cocoa together, add almond extract. Add Allagash Four a little at a time until mixture resembles a thick paste. Set aside.

• Heavy whipping cream, 1 pint
  
• Granulated sugar, 2 ounces
  
• Allagash Four, 1 ounce
  
• Bittersweet chocolate, 3 tablespoons shaved for garnish
  

1. In a mixing bowl, with a whisk attachment, mix 1 pint of heavy whipping cream along with 1 ounce of Allagash Four as mixture thickens, add sugar. Whisk till stiff peaks. Refrigerate.

1. While cakes are slightly warm, with a small offset spatula, spread frosting over top of cakes garnish with sifted confectioner sugar over frosting and cake. Take a dollop of Allagash whipped cream, and place next to cake. Garnish whipped cream with shaved chocolate. Serve.

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• All purpose flour, 9 ounces plus additional for dusting
  
• Cake flour, 3 ounces
  
• Cold butter, 12 ounces
  
• Salt, ¾ teaspoon
  
• Lemon juice, ½ fluid ounce
  
• Allagash Four, 6 fluid ounces ice cold
  
• Egg, 1 beaten for glazing
  

1. Combine the flours in a bowl and mix well. Rub 3 ounces of butter into the flours until it disappears and is cool and powdery. Set aside.
2. Cut the remaining butter into ½ inch cubes. Set aside refrigerated.
3. Dissolve salt in lemon juice and Allagash Four in a cup.
4. Add chilled butter cubes to the flour mixture and toss well with hands briefly. Add beer mixture into the flour and butter mixture and pack dough to form a rough cylinder and place it on a floured surface.
5. Flour dough and press down with palm of hand to form a rectangle. Press and pound with rolling pin to flatten dough further to about ¼ inch thick. Roll over once or twice to flatten out any uneven areas. Fold both ends in toward the center, and then fold over again, to form 4 layers. Turn the dough so that the fold is on the left and then open flap at the right.
6. Repeat step 5 three more times. Wrap the dough in plastic and refrigerate it for at least 1 hour.
7. Roll out refrigerated dough to a rectangle (about 12 by 18 inches) of ¼ inch thickness. Use a sharp knife to cut six 5 inch squares.
8. Fold each square along the diagonal to form a triangle. Cut along ½ inch from each short edge such that a 4 inch square and a 5 inch frame are formed. Roll the 4 inch square to a 5 inch square and dock it with a knife. Brush one side of the frame with egg wash and place on top of the docked square.
9. Chill formed tart shells for 20 minutes.
10. Brush egg wash on the top sides of frames of the tart shells.
11. Bake shells at 425° F for 10 minutes and then 400° F for another 20 minutes, or until golden brown. Let baked shells cool.

• Allagash Four, 24 ounces
  
• Lemongrass stalks, 4 (white part only) crushed
  
• Sugar 6 ounces
  

1. Reserve 2 fluid ounces of Allagash Four for making glaze. Simmer the remaining Allagash Four and chopped lemongrass and reduce to about ½ cup of liquid.
2. Strain the liquid through a fine sieve to remove lemongrass fiber.
3. Cook the strained liquid and sugar in a sauce pan to a syrup consistency (around 230° F).
4. Use two-thirds of the syrup for the pastry cream. Combine the reserved 2 fluid ounces of Allagash Four with the remaining third of the syrup to make the fruit glaze.

• Half and half, 1½ cups divided
  
• Cornstarch, 2 ounces
  
• egg yolks, 4 large
  
• Allagash Four, 2 ounces
  
• Butter, 2 tablespoons
  

1. Dissolve the cornstarch in ¼ cup of the half and half.
2. Combine the remaining half and half with the Allagash Four Lemongrass Syrup; bring to a boil.
3. Whisk yolks into the cornstarch mixture. Pour one third of the boiling liquid into the egg mixture and whisk. Whisk the tempered egg mixture into the remaining boiling half and half mixture, whisking until the pastry cream thickens and returns to a boil.
4. Remove from heat and beat in the butter. Mix in the 2 fluid ounces of beer. Pour the cream into a stainless steel bowl. Press plastic wrap directly on the surface. Chill immediately.

• 6 strawberries, hulled and sliced into wedges,1 can sliced peaches,2 kiwi, peeled and sliced

1. Fill cooled tart shells with chilled pastry cream.
2. Arrange fruit slices on top of the pastry cream.
3. Brush fruit slices with glaze.

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1. Sweat garlic and shallots in canola oil.
2. Add the Allagash, thyme sprigs, black peppercorns,shallots, garlic lemon juice, sugar and salt and reduce to about half.
3. Strain and return to the pan.
4. Add the mashed green beans and the lemon zest, stir and continue to reduce to a sèc. (consistancy of wet sand)
5. Cool and fold into 1 cup of mayonnaise.

• Bacon, 4 raw strips
  
• onion, 1 medium, diced
  
• Shallots, 3 minced
  
• Garlic, 4 cloves, crushed
  
• Black peppercorns, 1 teaspoon
  
• Allagash Four, 2 pints
  
• Kosher salt, 3 tablespoons
  
• Sugar, 2 tablespoons
  
• Thyme, 8 fresh sprigs
  
• Zest of 1 lemon
  
• Canola oil, 2 tablespoons
  

1. In a saucepan or soup pot, caramelize shallots and onions in canola oil. Add garlic, peppercorns and 4 strips of bacon (cut in ½” pieces). Sweat until bacon is cooked.
2. Deglaze with one pint of Allagash. Bring to a boil and add salt and sugar. Add the other pint of Allagash. Simmer for 30-40 minutes uncovered (reduce by about 1/3).
3. Add thyme and lemon zest. Simmer for 10 more minutes. Cool.

• Chicken breasts, 6 skinless and boneless
  
• Bacon, 18 slices (about 1 pound) cooked
  

1. Soak chicken breasts in Allagash Brine for at least 2 hours in refrigerator. Make sure that brine is cooled to below room temperature before adding chicken.
2. Preheat oven to 375°F. Remove chicken from brine and place on a rack in a roasting pan. Cover breasts with the remaining sliced bacon

• Baguette, 1 split and cut into 1/3’s
  
• Tomatoes, 3 thinly sliced
  

1. Carve each breast on the bias.
2. Spread the cut baguette genreously with the green bean ailoi.
3. Fan out 1 sliced chicken breast over the surface.
4. Layer 3 slices of the cooked bacon over the chicken then again with the sliced tomatoes.

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• 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
  

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

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.

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