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

Wheat Beer Recipe from The Homebrewer's Store:

Mash-in grains with hot tap water to produce a thick mash at 110-120 F° and hold for 15 min. Then raise to 135 degrees by adding (and stirring) boiling water, hold for 20 min. Then raise to 155 * by adding boiling water, and hold until starch conversion (or 1 hour). Note: starch conversion may be as rapid as 30 minutes. You will receive higher yield if you let it continue another 15 minutes. To hold temperature constant, it helps to insulate the kettle.

Sparge (rinse) grain by draining over a colander and then adding grain to kettle again with 170 * water. Allow to stand for 5-10 minutes, stirring occasionally, then drain through colander. After you have collected enough liquid to boil (with the extract), it is good to strain the liquid through a finer sieve or cheesecloth. (If you use cheesecloth, first rinse it with hot water to remove traces of bleaches & cleansers). Boil for 15 minutes without hops, then add 1.5 oz. of Hallertauer and boil for 45 minutes.

With heat off and lid on, finish with 0.5 oz. of cascade, Goldings, northern brewer, or 1 oz. of Hallertauer. You can use one of the above hops varieties for a boiling substitute, only decrease by 1 oz. Wheat beer is not usually dry-hopped.

Your yeast culture is a combination of S. Ceravesiae and S. Delbruckii - a traditional southern German wheat beer mixture. This beer is best served fresh.