With any strong beer style, approachability should be the priority. It is important to balance the sweetness and booziness associated with high ABV beers. I hate feeling bogged down after drinking one strong beer. So, to keep it light and refreshing, we ensured the beer finished out a bit dry but maintained its depth of flavor by acenting it with pepper and citrus flavor using hops and Sansho peppers. Being a big beer and one to celebrate the end of the year with, we wanted to ensure it had a bit of decadent complexity. These peppers give off a nice lemon-pepper like character that compliments the Belgain yeast esters and adds another layer of flavor to the finish. This beer was secondary fermented in cans contributing to a nice carbonation level while locking in those aromas in the process.