I'm guessing add citrus type hops and not a lot of crystal malt. Sumthin tasted downright juicy to me. Get the final gravity low too, but use late addition hops to get flavor and aroma without the bitterness. That might start you off.
I was thinking a lighter (kinda medium) malt flavor & "C" hops for the citrusy qualities.
My son came over today after he & his buddy went to Thirsty Dog & Hoppin' Frog craft breweries over in Akron. He brought me a fresh bottle of TD's Cerberus. A Belgian style trippel with that amber orange color I love. A lil bit of malt sweetness with a great crispness from whatever hops were used. I always thought that crisp quality in an ale would be good. I just can't re-find the site where I discovered them originally.
A critical factor influencing the 'brightness' of beer flavor is wort pH. If it is too high, there are a number of negative results that occur. One of the biggest is the coarse or rough nature of hop expression produced at higher wort pH. Keeping the pre-boil wort pH below 5.4 is critical. Starting with a pre-boil wort pH in the 5.2 to 5.4 range is ideal.
The main thing that creates higher than desirable wort pH is excessive alkalinity in the water source. Be sure to find out what your water alkalinity is and how to treat it.