For Belgian waffles:

Sift flour into a large bowl. Add sugar and yeast. Create a well in the center of mixture.

Add water, milk, beer, egg, and vanilla extract. Stir until mixture is just blended. (Don't worry if there are lumps; they will dissolve as the batter rests overnight.) Add melted butter, and stir until just incorporated. Refrigerate batter overnight. Bring mixture to room temperature. Ladle waffle batter into a Belgian waffle maker; cook according to manufacturer's instructions. Serve warm with berry compote and whipped cream

For berry compote:

Combine cornstarch and red wine in a small bowl, stirring until cornstarch is dissolved. Set aside.

Combine fruit juice, sugar, and lemon juice in a small saucepan. Bring to a simmer. Add cornstarch mixture, blueberries, and blackberries. Cook 1 to 2 minutes, until berries are softened and mixture is thickened. Add strawberries, stirring to combine. Remove from heat, and gently fold in raspberries. Serve warm over Belgian waffles.