In a pot over medium high heat, add the wheat beer, salt, sugar and cloves. Cook, stirring frequently, until the sugar and salt have dissolved, remove from heat. Add the ice, stir until dissolved.

Rinse the game hens inside and out, place together in a large bowl. Pour the brine over the hens, refrigerate for 6 to 12 hours.

Preheat oven to 425.

Remove hens from brine, rinse thoroughly and pat dry.

Place in a roasting rack of a roasting pan or on a wire rack on a rimmed baking sheet. Cut lemon into quarters. Place one quarter into each hen, place the remaining two in the roasting pan beneath the hens.

In a small bowl combine melted butter, salt and pepper.

Brush the hens liberally with the butter mixture.

Roast at 425 for 45 minutes or until the internal temperature reaches 165.

While the hens are roasting, make the sauce. Using gloves remove the seeds from the habanero, discard seeds and stem, chop remaining pepper.

Add habanero, orange juice, cornstarch and white sugar to a saucepan over high heat, whisk frequently until mixture has thickened. Remove from heat, add beer and vinegar, bring to a boil just until re-thickened, stir in about half (1-2 tsp) of the 1 tbs chili flakes. Taste sauce, add additional red chili flakes for a higher level of heat.

Serve the orange chili sauce in small sauce dishes along side the hens for dipping.