I've done a few Belgian-styles here and there.
I have a saison that's on right now. Mostly pilsner, a bit of Vienna and rye malt, BE134. I'm really happy with how it came out, except the carbing is a bit suspect. I do need to get a keezer or some such one of these days, keep them cold rather than cellar temp.
I did a tripel last year that was enjoyable, but I didn't get any of the spicy esters I like from the style. I believe it was from fermenting too cold - |I wasn't thinking about it at the time, and went with my usual fermentation in the low 60s. This works great for me for most brews, it does take a little more time, but I'm on no schedule, and |I have plenty of backstock. |However, this style (and its yeasts) should be a bit warmer - high 60s anyway.
I don't know if it counts, but I also brew a sour - it started as a clone of Russian River's Consecration, but I've made some tweaks over time as I've brewed it. It does start with a Strong Dark Ale base, before souring. Obviously that one's more complicated - some crystal, some roast malt etc in there. But the few times I've brewed it, it's come out real nice.
Part of me wants to do a big brew, and split it off, sour half of it, and leave some as it is. COmpare later. For science, of course....
|However, I still have to drink down the last batch before getting another going.