Spirit/Oaking Belgian Quad

[smithmd4]

I make a big a$$ beer every year. This year I was thinking of doing 2 batches the CSI Westy 12 clone and splitting each batch in half. Going to leave one chunk alone.

So any thoughts on wine/spirits to age it with (thinking a rum, a whiskey, and a wine)? I'm hesitant on oaking but intrigued enough to consider. Anyone for or against? Anyone have any thoughts on the process or combinations you loved and have done in the past?

 

[Beerswimmer]

I think a dark, Navy style rum would be perfect! The rum and Belgian yeast esters would play off each other to me.