To me, Fat Tire is an American amber beer, not a Belgian, so I always use a clean, well-attenuating American ale yeast. Like 1056, WLP001, etc. For dry yeast, I'd use S05, or possibly S04 if I wanted a little less attenuation.
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Yeah i learned the hard way and got a kit from Midwest a while back that just came with belgian yeast. It was probably the worst clone kit that is out there. It is major banana bomb and i fermented at a low temp. can't hardly choke it down.