I have been homebrewing beer for several years now, including many styles, from Red to Brown Ales, light French Beers to heavier spiced Holiday ales. I prefer to drink the darker styles, so I brew those more often now. I mostly brew by the “mini-mash” method, which is intermediate between extract and whole-grain techniques. I live in Southern California and deplore the idea of owning a second refrigerator, so I only brew ales (i.e., I cannot lager). My artistic wife, Marcia, applies her skills to the labels for my bottles, some of which are shown below.

And yes, I am indeed currently experimenting with Maple Syrup flavoring in beer. This turns out to be much more complicated than expected...