I'm thinking about brewing a really strong and hoppy barleywine using 4 types of hops, maple syrup, wheat, crystal, belgian aromatic and munich malts. Any recommendations on a yeast to complement this?
It depends on what you are looking for in the final product. As you state you want a hoppy beer I'd assume you want to brew an American style, In that case I'd recommend 1056 as it attenuates well and is clean. Other recommendations can be found here: Wyeast Laboratories. American Barleywine