I'm very excited, going to bottle up two batches of beer on Sat 11/10 the first a Pumpkin Porter from Sam Calagione's book extreme brewing, a great book by the way lots of great recipes and some recipes from Tomme Authur, Rob Tod, etc......
http://store.dogfish.com/item/Extreme_Brewing/796/for_your_reading_pleasure/40/index.htm

Second a Trappist Barleywine recipe from Incredibrew in Nashua, NH. Looks like this one will clock in at about 11%-12% abv, for any Matt Groening fans (Simpsons, Futurama, Life is Hell comics, etc) We dedicated the Trappist Barleywine to Bender from Futurama check out the label.

haha, that label is awesome!!!

Yeah, the label rocks... and a trappist barleywine??? Sounds good!

I love Belgian Beers and I love Barleywine why not combine the two right? I can't wait to see how this beer plays off the intense hops, malt, and belgian yeast charachter. I'll report back on Sat after I try some.

I'll attest to the Sam's recipes. I did the Blood Orange Hefeweizen and Port-Barrel Aged Belgian Brown Ale. The hefeweizen was good, but any hints of orange flavor were gone after a few weeks. The Belgian brown ale was in the fermenter for 3 months and I just bottled it up two months ago. I've had a couple of bottles and the first impression was that it was far too "oaked". Tasting it out of the carboy was just like liking an oak board. The last one I had mellowed the oak-i-ness quite a bit. I'm just pushing the rest to the back of a closet and giving it a few more months to see what happens.

I'm very interested in the Trappist Barleywine. I'm going to do up my first barley wine in the next few weeks. I'm going to try a London Ale yeast first, then a Trappist high gravity and finally a White Labs super high gravity yeast after a couple of months. The grain bill is about 22 lbs plus some candi sugar so I' sure it will have at least a hint of the Belgian character. Let us know how yours turned out.