I just opened a keg of a Hefe that I made with a yeast harvested from a Rare Vos bottle - and boy is it tasty.
Why not give it a try? It was really easy - I'd actually left the bottle sitting on the table for several days prior to noticing that there was some yeast on the bottom and giving it a try. Did a lot of things wrong - built it up with dextrose rather than malt, probably built it up too quickly, etc - and it still attenuates like crazy and tastes really good. And all you need to do is be in the same room as it to realize that it's a Belgian.