I used it to brew the Antwerp recipe from the last BYO issue. I pitched just the smack-pack at 62 and brought up to 66-68 for a few days then let it rise up to the upper 70s to finish (no starter since I wanted to develop plenty of yeast character). The flavor profile has the typical Belgian yeasty bite to it like you get in a Wit, but the phenols I found to be surprisingly low; it isn't noticeably fruity, and the spicy character is rather subdued. Like most Belgian strains, it is a bit poky, after the initial vigorous (and I mean *vigorous*) fermentation, it burped on the airlock about 4-5 times a minute for over a week. I left it in the primary for two weeks and racked straight to the keg. It flocculated really well.
I don't get any aroma from anything other than the malt and hops. Definitely not the same character of a DeKoninck. Maybe next time I will try fermenting a bit warmer and see if it develops more character. I like Belgian pales so I will definitely give this strain a try again.