Ingredients:

5 tablespoons butter

2 shallots, thinly sliced

1/2 cup onions, chopped

16 large white mushrooms, washed and sliced

1 teaspoon your favorite herb (thyme, fines herbs, rosemary)

1/3 cup Samuel Adams Boston Ale

1/3 cup toasted walnuts or pecans, coarsely chopped

1 package frozen puff pastry dough, thawed

2 small Brie rounds with white skin, chilled thoroughly

baking parchment

Directions:

Ingredients:

1/3 cup finely minced onion

2 tablespoons butter

1 tablespoon barley malt syrup (you may substitute honey)

1 teaspoon ground cinnamon

Zest of one lemon, yellow skin only, minced

1 5-ounce can pumpkin puree (not seasoned or spiced)

1 14-1/2-ounce can chicken broth

1/3 cup half-and-half

1 teaspoon potato starch

1 - 1-1/4cups amber ale

Salt and white pepper to taste

Directions:

Saute the onion in the butter in a 2-quart saucepan placed over medium-low heat. The onion should be translucent and just golden. Stir in the barley malt syrup or honey, cinnamon, and lemon zest.

Let the onion simmer 1 minute with the seasonings, then add the pumpkin puree and chicken broth. Reduce the heat to low and simmer, stirring often, for 10 - 15 minutes to let the flavors meld.

Whisk the half-and-half and potato starch together until smooth, then whisk into the soup base. Simmer, stirring often, until smooth and thickened.

Stir in the ale and blend well. Taste and adjust seasonings. Let the soup warm through completely, then serve with a dusting of freshly grated nutmeg.

Ingredients:

6 Ripe Roma Tomatoes, roasted and peeled

1 tsp. Roasted Garlic Puree

1 T. Fresh Oregano, leaves

1 oz. India Pale Ale, the hoppier the better

1 oz. Sherry Vinegar

3 oz. Extra Virgin Olive Oil

1/4 tsp. Kosher Salt To Taste

Directions:

Method: In a food processor or blender, puree the roasted tomatoes, roasted garlic and oregano, then, add the I.P.A. and vinegar. Then, add the oil in a slow, steady stream until incorporated and smooth. Season with salt and cracked pepper.

Ingredients:

3 1/2 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon double-acting baking powder

1 large egg, beaten lightly

a 12-ounce bottle of beer (not dark)

1/2 cup chopped drained sun-dried tomatoes packed in oil, reserving 1 tablespoon of the oil

Directions:

Preheat the oven to 350°F. and grease and flour a loaf pan, 9 by 5 by 3 inches. In a large bowl whisk together the flour, the salt, the baking soda, and the baking powder, add the egg, the beer, the tomatoes with the reserved oil, and the olives, and stir the batter until it is just combined. Turn the batter into the pan and bake the bread in the middle of the oven for 40 minutes, or until a tester comes out clean. Turn the bread out onto a rack and let it cool.

Ingredients:

20 pounds bone-in ham

1 (20 ounce) can sliced pineapple

2 (12 fluid ounce) cans beer

6 oz can of frozen orange juice concentrate

1 tsp ground cloves

3 tbsp Dijon mustard

2/3 cup of brown sugar

Whole cloves

Directions:

Preheat oven to 325 degrees. Grease an 18 quart roasting pan.

In a saucepan whisk together beer, orange juice, ground cloves, Dijon mustard and brown sugar. Heat mixture.

Place the ham, with the fattier side up, in the roaster. Stud the ham with cloves. Use toothpicks to secure pineapple rings on the ham. Pour two-thirds of the warn beer mixture over the ham. Place lid on roasting pan.

Bake 6 to 8 hours, or until cooked through. Baste ham occasionally with the reserved beer mixture. Remove the pineapple rings and let sit 15 minutes before slicing.

Ingredients:

8 lg. Chef's Potatoes, peeled and cut 1" x 1"

12 oz. Blonde Wheat Beer preferably Wheat Hefeweizen

1 tsp. Kosher Salt

2 Bay Leaves

1/2 lb. Sweet Butter, diced

1 Cup Heavy Cream, warmed

6 Cloves Garlic, peeled and roasted

1 tsp. Kosher Salt

Directions:

Method: Place the potatoes in a pot, cover with 8 oz. of Wheat Beer and the remainder cold water. Add the bay leaves and salt. Cover and bring it to a boil, uncover and simmer until the potatoes are tender, approximately 5 minutes, remove the bay leaves and strain. Pass the potato through a food mill (Ricer) alternating potatoes with the diced cold butter, then, pass the heavy cream with the roasted garlic through the food mill into the potatoes. Fold in the cream and the remaining beer, season with salt and cracked white pepper. Serve immediately or reheat in the microwave.

NOTE: Sweet potatoes also work well in this recipe, just use less cream and beer to finish the potatoes, because they will be loose.

Ingredients:

4 artichokes

1 gallon water

1 egg

1/2 cup Samuel Adams Golden Pilsner

1 teaspoon cornstarch

1 tablespoon fresh lemon juice

Pinch of cayenne pepper

2 tablespoons butter

Directions:

Trim the stems and tough outer leaves from the artichokes. Use tongs to put artichokes into boiling water and let cook until tender, about 40 minutes.

Place the egg, Golden Pilsner, cornstarch, lemon juice and cayenne pepper and blend in a covered blender.

Melt butter in a 1 quart heavy saucepan over very low heat until deep golden brown. The milk solids will foam up and turn brown-skim off the brown bits and, whisking continuously, add the Golden Pilsner-lemon mixture.

Cook the sauce over low heat, whisking continuously, until thick. Serve warm.

Ingredients:

2 Tablespoons cocoa

1 cup powdered sugar

¼ cup Alaskan Amber

2 Tablespoons light corn syrup

2 ½ cups crushed vanilla wafers

1 cup pecans, chopped

Directions:

Ingredients:

½ cup melted butter

½ cup brown sugar (packed)

1 egg

1 Tbs. Grated fresh ginger

2 tsp. Grated orange zest

2 ½ cups flour

1 and ½ tsp. Baking soda

1 Tbs. Dry mustard

1 tsp. Ground ginger

1 tsp. Ground cinnamon

½ tsp. Salt

½ cup light molasses

½ cup honey

1 cup Alaskan Stout (boiling)

Directions:

Preheat oven to 350 degrees.

Butter a 9-inch round cake pan.

Pour melted butter into large mixing bowl, add brown sugar and mix well. Stir in egg, fresh ginger and orange zest. Set mixture aside in separate bowl. Sift together flour, baking soda, mustard, ground ginger, cinnamon and salt. In third bowl mix together molasses, honey, boiling Alaskan Oatmeal Stout. Fold in pears.