Brewed a New Year's Day beer called "This one goes to 11". Quad strength, spiced, and flavor somewhere between a tripel and a Belgian brown (Wyeast strong Belgian yeast from Duvel). I'll finish it with some British Brett (inspired by Block 15 Figgy Pudding Olde Stock) to dry it out, up the alcohol to 11%, and add some earthiness. Tasting it right now, and 4 days in it seems like a winner.