I have tons !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Here is one-

TREE BEER

1 quart of Maple syrup
1 sprig of Juniper ( as big as your hand)
one handfull of Pau d' Arco bark
One quart less 3 gallons of water

Bring water to a boil, add Juniper and Pau d Arco bark and simmer for about 30 min
Disolve syrup and strain out herbs.
Cool to 70 * & then add trappist Yeast ( other yeasts produce poor esters with Maple Syrups )
Ferment in primary for about a month then rack. It takes a little longer than regular
grain fermentation but it will blow away any ordinary recipe. The flavour is nothing short of amazing and the trappist smel really shines through.

www.gruitale.com/recipes_en.htm

I brewed a Coriander Ale recently that kicked my ass!! I think it was about 8- 8.5% the coriander takes the place of the hops.

20 oz honey 2 1/2 oz. tangerine peel 10 lbs Vienna Malted grain 1 1/4 oz fresh ground coriander 4 lbs maui cane sugar Nottingham yeast

heat 5 gals water to 170 degrees F. add crushed grains in muslin satchel to fermenter bucket, along with honey. Pour heated water over grains and let steep for 50-60 mins.

Add Coriander and tangerine peel, also in a muslin sachet, to the bucket. give it a good stir and wait 30 mins.

remove everything from the fermenter, sparge grain bag w/ cold water and add as much as you need to get back to 5 gal mark.

Pitch your yeast in at about 70 degrees and let the fermentation begin!

I waited 10 days before I bottled it. when I did it i didn't add enough sugar at first so I had to feed it and wait longer than I wanted before I could bottle a good product. everyone loved it! we all got good and toasted on the beach when I brought down a cooler full of these. After being bottled they took on a champagne-y quality. maybe i put in a bit too much priming sugar, but i think it was from feeding the beer a few times. either way, i really enjoyed the final product!

4 lbs. dark malt extract
1 lbs clover honey
.5-.75 oz. fresh wormwood (depending on taste) .75 can be pretty bitter, but the honey masks it slightly
brew the exact same way you would any other 5 gal. batch, adding the wormwood in the last 15-20 minutes.
this ends up being more like a cider, dry, crisp, and with a floral aroma imparted by the honey. also, try this beer warm instead of cold. it tastes really good that way. more traditional i guess. gets you good and fucked up too despite the lower alcohol content.

"Sacred and Healing Herbal Beers" by Stephen Buhner has an extensive discussion of non-hopped beers. basically the hops act as a preservative and make your beer shelf stable for a number of months. Certain other herbs work too, and the flavors vary by herb.

Also check out the much shorter 'Alewife's garden'