1. Extra Bitter I
2. Nut Brown Ale
3. Libbie's Light Weight
4. Extra Bitter 2
5. Jim Lassoie Memorial Wheat
6. Dr. Dan's Sludge Stout
7. Libbies Light II
8. April Fool's Amber Ale
9. Extra Bitter III
10. Nut Brown Ale
11. Libbie's Medium Weight
12. Extra Bitter IV
13. 1990 Christmas Ales
    Ginger Ale (1990 Xmas)
    Spice Ale (1990 Xmas)
14. Extra Bitter (Simple)
15. St. Patrick's Day Brew
16. Nut Brown Ale III
17. Crystal Ale
18. Trappist Ale
19. Amber Ale
20. German Altbier
21. Oatmeal Stout
22. Crystal Spice Ale
23. Dark Crystal Ale
24. Trappist Ale
25. German Alt
26. American Ale
27. English Mild
28. Light Nut Brown Ale
29. Oatmeal Cookie Stout
30. Sleepy Time Root Beer
31. Oatmeal Stout 2 (OS/2)
32. Schon India Pale Ale
33. Raspberry Crystal Ale
34. Kellie's Crystal Ale
35. Zap Stout
36. Rain-out Crystal Ale
37. Equinox India Pale Ale
38. Harvest Eclipse Stout
39. Looking Glass ESB
40. 1996 Christmas Ale
41. Oatmeal Stout 3 (OS/2)
42. IPA 97
43. Crystal 97 Ale
44. 1997 Christmas Ale
45. Kershaw Celtic
46. King Wenceslas Ale
47. IPA 99
48. Nollag Stout
49. Cheech & Chong's Smokin' Stout
50. "Spice Reigns Again" Winter Ale

1. Canberry Stout
2. Winter White I
3. #4 - A hefeweizen

Make yeast starter: Boil 1 tablespoon malt extract with 1 hop pellet. Cool, then pour into bottle adding yeast culture.

Make ``Crystal Tea'': Combine English Crystal Malt and water in large sauce pan. Bring to boil, simmer for 30 minutes.

Boil wort: Combine malt extract and water in kettle. Apply heat. Pour Crystal Tea through strainer, sparge grains with hot water bringing kettle up to volume. Bring wort to boil, add 1 1/2 oz. Cascade hop pellets, boil for 45 minutes. Add remaining 1/2 oz. Cascade hops, steep for 20 minutes.

Collect wort: Pour wort through cheese cloth covered strainer into sterilized bucket. Add hot water to bring bucket level to within one inch of top. Cover and allow to cool.

Pitch Yeast: Transfer new beer to carboy and pitch yeast on 1 Nov 1993.

Bottle: Prime with about 1/2 cup of clover honey.