1. Combine one bottle of Alaskan Winter Ale with bay leaves, peppercorns, allspice berries, cloves and butter in a small saucepan. Heat until just boiling.
2. Remove from heat and add brown sugar and kosher salt. Stir until the salt and sugar are dissolved. Add remaining bottle of Alaskan Winter Ale. Let cool to room temperature. You can add about six ice cubes to speed the cooling process.
3. Place chops in a gallon-sized plastic bag. Cover the chops with layers of the thinly sliced onion. Pour in the brine solution, close the bag and refrigerate for 4 to 6 hours. Shake the bag around every couple of hours to ensure thorough and complete brining. This can also be done in a shallow pan. If so, be sure to turn the pork chops every couple of hours.
4. Prepare charcoal grill with medium high heat. Smoke the chops over indirect heat for 20 minutes. Place chops over direct heat. Turn 90° after two minute for attractive cross hatch pattern. Grill 4 to 7 minutes on each side until an instant read thermometer registers an internal temperature of 160° F.
5. Transfer to a plate and let rest three minutes before serving. Serve with your favorite side dishes and Alaskan Winter Ale. Note: This recipe works just as well with Alaskan Summer Ale and you can use chicken instead of pork, if desired.

By Chuck Monroe, Alaskan Brewing Company