The yeast and bacteria used affect the flavor profile. Fermentation temps also affect the flavor profile. I would suggest reading Wild Brews by Jeff Sparrow and the article on Belgian beers in the Jan/Feb issue of BYO.
Planning: Ned's Red (Flanders style)
Secondary 1: Cripple Kriek (a 'pseudo' cherry lambic)
Secondary 2: Monk's Tripel...
Bottled: Dark Star Brown Ale, Watership Stout, Yet to be named cider
Well... a person can work up a mean, mean thirst after a hard day of nothing much at all.
This kind of an area is the best place for survival because you do have good, basically intelligent, hard working, decent people and they're all armed to the teeth... and that's my kind of people.