I garner most of my yeast information from how my beers taste. I have never purchased a belgian strain of yeast, but I culture chimay yeast and keep that yeast on hand for all of my belgian yeast needs and I love this yeast. Fermetended at 65 or so it leaves a mild, spicy, earthy kind of undertone and a very clean finish. If you start cool and warm it up to temps approaching 75-80 over the course of 10-14 days you will get an awesome juicy fruit/plum time of esther profile and CRAZY attenuation. Great for a tripel. My last tripel went 1.080 down to 1.007.