It's available year-round as Wyeast 1762, which Wyeast describes it as "An excellent yeast strain for use in Belgian dark strong ales. This strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort." You could use it in any Belgian ale as well as stouts, wee heavies, browns... I got some dried fruit when I used 1762 in a caramel-free amber/brown sort of thing, but it was otherwise very smooth and clean, although I fermented it on the cool side.
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