I also like to add either 1/4 lb of wheat malt if the recipe allows it. At that small amount it is not noticeable but does help with providing a nice smooth head. Either add it to your steeping grains or the mash if your doing all grain.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.