6 large Eggs. 1/4 C Mayonnaise. 2 T Dijon Mustard. 1 tsp Paprika. 1 tsp Cayenne. 3 Chives (cut into ½ inch pieces). 1/8 C FCB’s Red Banshee Red Ale. Baby Arugula. Pinch of Salt & Black Pepper.

Place Eggs in a medium sauce pan and cover with cold water. Bring to a boil. Cover with a lid and immediately turn off the heat. Let stand in the hot water for 12 minutes. Immediately remove Eggs to ice water. Let Eggs cool completely. Remove and peel Eggs. Cut Eggs in half lengthwise. Remove all the Yolks to a medium bowl. Mash and combine with Mayonnaise, Mustard, FCB’s Red Banshee and Paprika. Season with Salt and Pepper. Fill a piping bag set with a large round tip with the yolk filling. Fill each Egg white half with a mound of yolk filling. Wet a fingertip and smooth top of the filling. Score the filling to resemble Pumpkins. Sprinkle with Cayenne and additional Paprika on top of the filling. Place a chive piece on each egg to resemble a pumpkin stem.

To serve: place a bed of baby arugula on the platter. Lay the pumpkin deviled eggs over the arugula. Enjoy!

3/4 C Major Tom’s Pomegranate Wheat. 2 Cloves Garlic, Minced. 1 T Honey. 1 T Dijon Mustard. 1/2 C Balsamic Vinegar. 1/3 C Vegetable Stock. 1/3 C Olive Oil.

Pour Major Tom’s Pomegranate Wheat into a medium saucepan, bring to a boil over high heat for 10 minutes. Once the beer has reduced to 1/4 cup remove the saucepan from the heat and whisk in remaining ingredients. Served chilled.

Cupcake: 2 cups All Purpose Flour. 2 tsp Baking Powder. 1/2 tsp salt. 1/4 tsp Allspice. 6 tbsp Softened Butter. 1 cup Brown Sugar. 1 Egg. 1 tsp Vanilla Extract. 1/4 tsp Almond Extract. 1/2 cup Chopped Walnuts. 1 Large Pear Finely Diced. 3/4 cup Giles, Golden Imperial Ale.

Frosting: 2 cups Powdered Sugar. 1 cup Brown Sugar. 4 oz Softened Butter. 1/4 cup Half & Half.

Cupcake: Preheat oven to 350 degrees. Line 12 cupcake cups with liners. In a medium bowl, combine flour, baking powder, salt and allspice. Set aside. In a mixing bowl, cream butter and brown sugar until smooth. Beat in egg, vanilla and almond extract. Add 1/2 cup of flour mixture and half of the beer. Beat slowly until well blended. Add remaining flour mixture and beer. Fold in walnuts and diced pears. Fill cups 3/4 full. Bake 20-24 minutes until golden brown and muffins spring back when touched. Cool and frost.

Frosting: Combine all ingredients in a mixer, beat until fluffy. Adjust half and half for desired consistency.

12 OZ Cranberries, Fresh or Frozen. 1 C Hoptitude Imperial IPA. 1 C Sugar. 1 Green Apple.

Combine all ingredients in a large saucepan. Cook over high heat until mixture begins to simmer. Reduce to medium heat and begin stirring until the sauce reaches a semi-thick consistency. Once the cranberries have broken down, remove the saucepan from heat. May be served heated or chilled.

2 tbsp Butter. 3/4 cup Chopped Onions. 3/4 cup Julienned Red Bell Peppers. 1-3 Dried Japanese Hot Peppers (to desired heat level). 2 tbsp Minced Garlic. 1 tbsp Orange Zest. 2 tsp Chopped Fresh Basil. 1 tbsp Ground Curry Powder. 1/2 cup Cubed Mushrooms. 1/2 cup Fresh Green Beans. 1 1/2 cup FCB Maibock. 1 1/2 cup Coconut Milk. 1/4 tsp Oregano. 2 tbsp Orange Juice. 10 Medium Shrimp - Pealed and Deveined. Salt & Pepper to Taste. 3 cups Cooked White Rice.

In large sauté pan, heat butter and Japanese peppers for 3 minutes on medium heat. Add all onions, bell peppers, mushrooms, green beans, basil, oregano and orange zest. Sauté for 4-5 minutes on medium-high heat. Stir occasionally until veggies start to turn soft. Add curry powder and orange juice and cook for 2 more minutes. Add shrimp and cook for an additional 2 minutes. Pour in FCB Maibock and simmer on low for 3 minutes or until most of the liquid has evaporated. Add coconut milk and simmer for an additional 3-4 minutes. Served over white rice and enjoy!

3 1/4 lb Lamb Loin Chops, 3/4” thick. 1/4 C Deiter, Dunkel Lager. 1/2 t Rosemary. 1/2 t Oregano. 1/2 t Salt.

In a shallow bowl add Lamb, rosemary, oregano, salt and Deiter, Dunkel Lager. Cover and refrigerate for 30 min. Remove lamb from bowl and dry with towel. In medium sauté pan add butter and melt on medium high heat and add lamb. Sear chops for 3 minutes per side for med-rare, remove from pan and let rest for 5-10 minutes before serving. In same pan combine butter, minced garlic, diced onions, and rosemary. Sauté till onions are translucent. Add Deiter, Dunkel Lager, bleu cheese, heavy cream, salt, and pepper. Let simmer on medium heat for 5 minutes. Plate lamb, cover with your favorite sauce and enjoy!