I thought I replied to this one (it was late!).
It's the Duvel yeast. Find a bottle of Duvel or Mardesous and you will find out what it is like. My first beer with it went in the fermenter last week. Thought I'd try a Duvel clone to see if I can get the yeast flavor right before doing anything else with it.
It is also the yeast Stone uses in it's Cali-Belgique ale.
Supposedly likes to be pitched mid to high 60s, and have the temperature increased to about 80 over 5 days.