Interesting. With a beer that big, you have a Quad for Belgain (if that's even a true style). Even shooting for a lot of esters, you'd need a ton of active yeast before starting.
I would think a lot of extra conditioning time would be necessary to smooth out a 1.10 beer, when there are easier ways to manipulate ester creation from regular strength brews (pithing rate, fermentation temps, etc).
Primary #1: Empty #2: Black Currant Wine
Secondary #1: Berry Rhubarb Wine #2: Empty
Kegged: Cascadian Dark Ale
Bottles: Spruced Winter Warmer, Surly Bender clone, Big 50 Barleywine, Framboise Lambic, Dark Belgian Strong, Kicked by a Moose Scotch Ale, Russian Imperial Stout, Sparkling Elderflower Wine, Barolo Wine, On Deck: Orange Pale Ale IV, Hidden Lake Nut Brown, 2H IPA III