I first created Zingibier, a “grand cru” style spiced Belgian ale, in 2010. With beginner’s luck, it won a gold medal in the 2010 National Homebrew Competition, and the recipe is featured on the American Homebrew Association’s website.
The beer is tough to categorize. It’s a strong (~8%) wheat beer that uses a Belgian Witbier yeast and spices typically associated with the Witbier style: coriander, bitter orange peel, and chamomile. It also packs a prominent ginger note, with the ginger sufficiently cooked as to not contribute heat.
This was my 6th time brewing the beer. The recipe was on Brewtoad (now defunct) and embedded as BeerXML (now not displaying). Luckily I grabbed a PDF copy before Brewtoad shutdown, though.