Belle Saison. I pitch it in the low 90s and let it ferment at room temp: 80-85 degrees here in Hawaii. Excellent results using this method for the past 10 batches.
I live in Hawaii--where it's always hot--and got tired of continually chilling during fermentation. I love the flavor of Belgian beers, so I switched to Belle Saison yeast in an effort to avoid the chill hassle. For about the past 10 batches, I've been pitching anywhere between 90-95 degrees...