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

Trappist Ale Recipe Make yeast starter:

Make "grain tea": Make a grain tea by soaking the crystal and chocolate malts for 30 minutes in one gallon of 185-190 degree water. Collect the liquid by pouring through a stainless steel strainer (sieve).

Boil wort: Collect grain tea, mix in malt extracts, 1 pound of blended honey (or clover honey), and water to bring the wort to volume. Boil for 15 minutes. Add 1 ounce of Bullion hops and boil for 30 minutes. Add 1 ounce of Cascade hops and boil for 60 minutes. Turn off the heat and add 1/2 ounce of Czechoslovakian hops and steep (finish) for 20 minutes.

Sparge hops: Boil additional quart of water. Pour the hot wort through the stainless steel sieve into plastic bucket. Then pour boiling water through the hops in the strainer. If your net volume of hot wort is less than 5 gallons, add boiling water to bring up to volume. Loosely place a lid on the bucket.

Pitch yeast: Transfer cooled wort to sterilized carboy. Pour yeast starter into carboy. Seal carboy with blow-by tube.

Ferment beer: Ferment at about 70*F in dark. Replace blow-by tube with airlock when foam as subsided to 1/4 inch thick. Ferment for 5 more days.

Dry-hop beer: Add remaining 1/2 ounce of Czechoslovakian Sazz hops to beer while it is fermenting in the carboy.

Oak aging: Transfer beer to clean carboy after 10-14 days of dry-hopping. Add Oak to beer and place carboy in as cool place as possible for one month. For a light oak flavor use one tablespoon per 5 gallon. More oak can be used for darker versions, and it is easy to ``over-oak'' your ale. A trick winemakers use: age a small amount of beer (1 gallon) with 2 tablespoons of oak. Then at bottling time blend to taste, with the main batch.

Bottle: Prime with 2/3 cup molasses. Boil molasses with 1 cup of water for 20 minutes. Cool to room temperature,