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: Bring heaping tablespoon of malt extract, two hops pellets, and water to boil. Let cool. Transfer to bottle and cap with air lock.

Make "Grain Tea": Make grain tea by soaking the Chocolate malt and Crystal mall grains for 30 minutes in 160-170 degree water. Collect the liquid by pouring it through stainless steel strainer.

Boil wort: After collecting grain tea, boil it with additional water together with Telford's and HBS malt extracts for 15 minutes. Add 1 ounce of cluster hops and boil for 30 minutes. Add 1 ounce of Northern Brewer hops and boil for 30 minutes. Add 1 ounce of Cascade hops and boil for 30 minutes.

Pitch yeast: Transfer wort to bucket and allow to cool over night. Transfer wort into sterilized carboy and pitch yeast.

Ferment beer: Place carboy in undisturbed area, cover to keep out light. When foam has subsided to a 1/2 inch layer the blow-by tube can be removed and replaced with an airlock.

Dry hop: Three days after foam has subsided to 1/2 inch layer add remaining 1 ounce of Cascade hops to carboy.

Oak Aging: After 7-10 days of exposure to dry-hops add 1 1/2 tablespoon of oak chips to simulate aging in oak barrels. Place in cool place for one month.

Bottle: Prime with 2/3 cup honey. Boil honey in 1 cup of water for 20 minutes. Cool to room temperature, pour into bucket, siphon beer onto priming solution, take care to minimize splashing and aeration. Bottle and allow to carbonate at room temperature for 1 week before sampling.