First off, you can use ale yeast, etc. A champagne/wine yeast would take it super dry and take forever to finish.
You can add sugar to boost the ABV. (My standard)
You can add spices like cloves, cinnamon. (I like this in moderation)
You could add around half a vanilla bean.
You could steep speciality grains as in graff.
Heck you could add chilli's, hops, fruits, etc.
What do you like? Then add it. If you love it then post the recipe here.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.