Is using Belgian Pilsner malt noticeable in Belgian styles?

[Sleepy_D]

I’m planning on doing a series of Belgian beers later this year, likely Wit, saison, single, triple, and golden strong. I usually have Weyermann barke Pilsner on hand but I’m wondering if getting a sack of Dingemans Pilsner would elevate these beers. With all the character from the yeast and/or spices would it make much of a difference?

 

[Dr_Jeff]

I like to use Franco-Belages malt in my Belgian beers, I think that they taste better, but I just may be convincing myself that they are.

 

[schmurf]

Personally I don't notice any difference between a lot of pilsner malts and between a lot of pale ale malts, there are exceptions but most often not. That's my experience but I might have a less refined palate than others.