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

Yeast Starter: Combine water, hop pellet, tablespoon of malt extract in small sauce pan. Bring to boil. Cover, let cool. Pour starter solution and yeast into bottle, seal with airlock.

Grain Tea: Make a grain tea by soaking crystal and chocolate malts for 30 minutes in 1 gallon of 185-190 degree water. Collect liquid by pouring through strainer.

Boil Wort: Boil grain tea, malt extracts, 1 pound honey, and additional water. 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. Add 1/2 ounce of Czechoslovakian Saaz hops and steep for 20 minutes.

Collect Wort: Transfer wort into bucket straining out hops. Cool over night.

Pitch Yeast: Transfer wort from bucket into carboy and add yeast.

Dry-Hop (1 Jan 1994): After foam has subsided to 1/4 inch thick add remaining 1/2 ounce of Czechoslovakian Saaz hops to carboy.

Oak Aging (15 Jan 1994): After 10-14 days of dry-hops transfer new beer to new carboy and add 1 heaping tablespoon of oak ships.

Bottle: Make prime solution with 2/3 cup molasses by boiling with 1 cup of water for 20 minutes. Add new beer to priming solution then bottle. Allow bottles to carbonate at room temperature for 1 week before sampling.