Generously sprinkle short ribs with salt and pepper on all sides. In a large pot or Dutch oven, heat oil until hot, but not smoking. Sear short ribs until browned on all sides, about 2 minutes per side.

While the short ribs are cooking, make the pickled slaw. In a small saucepan over medium-heat, combine apple cider vinegar, IPA beer, salt, sugar, allspice, cloves, peppercorns. Cook until sugar dissolves, then remove from heat. Cool to remove temperature.

Strain the liquid to remove the cloves, peppercorns and allspice. Pour the strained liquid over the onions and cucumbers and refrigerate mixture for 30 minutes.

Fill the Hawaiian rolls with short ribs, topped with slaw.

In a large pot over high heat add the beer, honey, vinegar, chili sauce, garlic powder, and ginger. Bring to a boil. Stirring occasionally, boil until bubbles have mostly subsided and turned glossy and the mixture has thickened, about ten minutes.

Preheat grill to medium high.

Thread the shrimp onto metal or pre-soaked wooden skewers, sprinkle with salt, brush with glaze.

Cook on the grill until cooked through and glaze has slightly caramelized, about 2 minutes per side. Sprinkle with chopped green onions prior to serving.

Combine salad ingredients and toss with desired amount of dressing to coat lightly.

Combine salad dressing ingredients in small jar with tight fitting lid and shake well to combine.

In a large saucepan, whisk together beer, light brown sugar, and mustard. Bring to a boil over medium-high heat. Reduce heat to medium-low and cook until mixture has thickened, 5-10 minutes. Once thickened, add nuts. Stir to coat completely, and continue to cook over low heat just until all of liquid gets absorbed into nuts, another 1-2 minutes.

Remove from heat and transfer nuts to a large baking sheet. Spread out into an even layer (nuts will be sticky and some of nuts will clump, but that's ok). Sprinkle with salt and allow to cool completely, stirring and breaking up nuts a bit as they cool. Makes 2 cups. Note: The nuts will keep covered for up to 3 days. Because of the syrup, the nuts will continue to clump together even after they’ve cooled so you’ll need to break them apart each time before serving.

Preheat the oven to 350 degrees. Place cupcake liners in cupcake pan.

In a large bowl, mix together the sugar, flour, pumpkin spice, salt, baking soda and baking powder. Add pumpkin puree, eggs, vanilla extract and evaporated milk to the dry ingredients and stir until thoroughly combined.

Pour cupcake mixture into each cupcake liner, filling about halfway. Bake for 25 minutes. Cool completely before filling or icing.

In a deep saucepan, pour the Milk Stout (or your favorite local, craft stout), over medium-high heat. Stir frequently until the Stout has been reduced by a third. Add in sugar, brown sugar and butter, stirring frequently until the mixture thickens slightly and turns dark brown. Gradually add the heavy whipping cream, again stirring frequently, until all ingredients are combined and smooth. Remove saucepan from stove and let cool. The filling will noticeably thicken to a caramel-like consistency.

Once filling and cupcakes are cool, fill the cupcakes from the top using the piping bag and tip. Note - see link in the post for handy tips on how to pipe filling into a cupcake.

In a large bowl, gently beat softened cream cheese, softened butter together. Add Cream Ale and vanilla extract to the softened mixture. Gradually add powdered sugar, mixing slowly to prevent making a mess.

Once all ingredients are thoroughly combined and at a thick enough consistency for icing (you can add more powdered sugar if you prefer thicker icing), spoon icing into piping bag and pipe onto cupcakes. Sprinkle cupcakes with ground cinnamon and top with candy corn.