A strong, spicy Belgian Ale with a distinct toasted malt character. Unmalted, toasted barley flakes were used in the mash, in addition to Munich and Vienna malts to create a unique toasted, nutty malt profile. In addition to modest amounts of imported hops, we added Paradise seed and Black pepper to create a bold spicy character. We then fermented the beer at an unusually high fermentation temperature of 84 degrees F. This high fermentation temperature creates some very wild fruity flavors. To finish it off, we added 25 pounds of Belgian Candi Sugar to the beer on its second day of fermentation which helped it to ferment out to almost 9% alcohol.