We used yeast from Abbaye de Scourmount (they make a little beer called Chimay) in Belgium. The roasted fig, clove, and ripe banana esters shine through the dark fruit, malt forward body. Belgian candy sugar lends a light caramel flavor, and dries the beer out very nicely. Brewer’s Gold hops balance the entire beer, leaving it clean on the palate. It just may leave you muttering “Sweet Mother Mary!”