Wee Heavy. The one style I have brewed 2 other times before and failed at. One was in the middle of a repitched yeast off a used plastic conical that infected nearly 8 batches of beer. That Wee Heavy, even without being an infected gusher, had way too much cherry and no caramel at all. The next one was a semi-descent beer except for the autolysis which made the beer taste like pot roast... but it works great in chili or to braise beef.
I enjoy a good Wee Heavy on a cold Winter night when I want a big, heavy, malty, sweet desert in a glass. It is a very hard style to get right too. Too much bitterness and a lower FG you have more of a Strong Ale. Too little bitterness and a higher FG and it is too sweet. Balancing the mouthfeel, the FG, the bitterness, and the flavor profile is absolutely key. This of course becomes even harder as you go bigger. More alcohol changes the mouthfeel, adds sweetness, but makes it finish a little dryer than the FG can make you think it will. Then toss in the cellaring factor which will inevitably lower the IBUs as isomerized Alpha Acids drop out of solution.