I've been brewing since 1977 and a lot has changed in the industry over these decades. For one thing, there's so much greater variety in everything around ingredients and technological know-how.
For newbies: some of my best beers have been extract recipes. I got a Best of Show in 1983 with a strong ale that started out with hopped extract, so don't be afraid!
These days, I largely do all-grain brewing, with my stock beers being varients of pale ales and IPAs. I'm always looking to experiment, but don't like to get too far out on the fringe; after all, if you make 5 or 10 gallons, you gotta drink it!
Mexican Chocolate Stout
Dopplebock
Belgian style dubbels and tripels
Munich-style lagers and festbiers
IPAs, both British and American style
Pale Ales
Bitters
French country ales and Saisons
