What's your preferred Belgian Pale yeast?

Ingredients
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Quick survey:

What’s your preferred Belgian Pale yeast? Why is it great?

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My “standard” Enkel uses T-58. Why? Because it’s super cheap, and does the job. If you ferment it cool you’ll get something close to a Leffe-type flavor.

If I had to pick a liquid strain, I’d go with the Ardennes.

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I can’t pick a favorite, but I’ll second the praise for T-58.  It’s versatile, and I’ve done well in competitions with it.  When it comes to Belgians, I mainly brew Blonds, Pales, and Saisons.

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I use WY3787 for my Belgian Pale but that’s primarily because the 5-gallons of Pale is the ‘starter’ for a subsequent Belgian Quad.  The Belgian Pale is fantastic, by the way.

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I don’t think there’s a single Belgian yeast that makes a bad pale. I used to use 3787 all the time and liked it.

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3787 is my preference.

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I’m a big fan of Wyeast 3522 Ardennes. Basic Brewing Radio had an episode a while back where they compared a bunch of Belgian yeast strains, and the 3522 really stood out.  If you’re going to NHC, I’ll have my Belgian Pale, Monk’s Drool, at the hospitality suite right before Club Night:

http://www.seattleproper.com/nhc-2012/nhc-beer-list

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WLP550 is my go to Belgian yeast for most styles. I’ve used it for dubbels, triples, quads, saisons and pales

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Just trying to get an idea of what to use for the upcoming batch. This being the first attempt at a Belgian Pale, I thought I’d see what is preferred. Thanks for all the info!

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Im a WLP500 guy. But Im a chimay freak. I think youll get as many answers on belgian strains as you ask people.  I highly recommend brewing split batches and experimenting to see what you like! They are all awesome strains and all have their own unique qualities.

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CYBI did a Rare Vos clone using WLP 570 and liked the results.  I have tried the WLP515, it was too clean.

My goto belgian is WY3522.

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I agree… I have brewed a Belgian Pale Ale with this and my friends drained the keg.  I saved the yeast and will brew it again.

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I am digging WLP550 at the moment.  Ferments beastly in the low 60*F with a nice clean, earthy, peppery phenols with some subtle citrus notes.  Very versatile would work for any Belgian style of beer I think?