I have a bottle of Spoonwhacker that's been aging. I think it's a 2006. Now you have me worried, haha.
But no, that's not what your typical belgian pale should taste like. To style would be fermented with a Saccharomyces yeast rather than spontaneous, which is what the primitive wild ale is.
Go pick up an Orval and see if you like that. It has a regular fermentation and then is spiked with Brettanomyces. Perfect combination, imo.