1/2 cup molasses
1/2 cup brown sugar
1 1/2 cups malt liquor
1 1/2 quarts beer
1 pint green beer
1 pint red beer
1 pint brown ale
1 pint Bohemian lager
1 pint brown ale
1 pint imperial stout
1 pint English brown ale
In a large saucepan, heat molasses and brown sugar, and bring to a boil. Heat, stirring constantly, until it forms a thick syrup. Remove from heat and stir in brown sugar syrup. Pour into a keg or cask. Stir with a wooden spoon to break up lumps.
Pour malt liquor over beer and stir to mix, then pour into the keg with malt liquor. Stir in the beer. Stir in brown ale and brown ale. Pour into the keg with malt liquor. Pour over beer and malt liquor, and coat. Cover, and refrigerate overnight.
The next day, remove kegs from refrigerator, and pour the malt liquor over them. Cover, and refrigerate beer for 2 hours. Either refrigerate this overnight or make this as time as possible.
Stir in red beer. Serve chilled.