I have used White Labs Belgian Golden Ale Yeast (WLP570) a handful of times in the past for Belgian Pale Ales. The flavor and aroma profile was amazing. I like Hefeweizens, and Dunkelweizens, but have heard people complain about weak flavor and aroma profiles after the Hefeweizen yeast has run its course.
I am thinking of using the Belgian Golden Ale Yeast for a Dunkel. Wondering if anyone has any experience with using WLP570 in a Dunkel? I figured it's a guarantee for big clove notes.