American-style Light Pale Ale.

This is an Oktoberfest-style ale with a lovely, toasty flavor underlying the hops and the rich maltiness.

Not to be confused with Yellow Dog Malt Extract (the beer recipe came first and won a nationwide competition in 1987).

Rack this to the secondary after six days and bottled it 10 days later. It was excellent. The malto-dextrin gave this Brown Ale just a hint of sweetness without being syrupy, and it has excellent body.

"This recipe is a classic example of the 'barter system' at work. I helped a friend collect the sap from his maple trees. In return he gave me a few gallons of the best maple syrup I have ever tasted, and I gave him some of the best beer he's ever tasted!"

If you are into wheat beers you will love this one, but this is not a traditional weizenbier.

The secret is the maple syrup... gives the Brown Ale a slightly smoky flavor. The maple and the Cascade hops go well together, but be warned, this is a strong one.

This light-flavored ale is adapted from a Charlie Papazian recipe. It has a pleasant honey flavor that satisfies a homebrewer but isn't too challenging to the non-enthusiast.

Tip:  Extract beers always seem to come out a lot darker  - even the very light extract couldn't keep the color down in this one.

This recipe took a bronze award in the 1994 AHA NationalHomebrew Competition. It should be brewed in the spring when the maple sap starts to run.

Maibock literally means "May Bock," and it is Bavarians' favored springtime strong, golden lager.

Use this recipe to brew yourself a great traditional British Bitter ale.