If I was only allowed to offer one "tip" to somebody wanting to improve there Belgian-style home brewing it would be pitch more yeast. Now-a-days I won't brew a Trippel if I can pitch a quart slurry. This does not mean a quart of fliud with yeast on the bottom, it means a quart bottle with an inch of fluid on the top and the rest is yeast. You can get this by harvesting the sludge at the bottom of a carboy following the primary fermentation. Beleive me, the difference between this approach and the infinitesimal amount in a gold pouch is enormous.

One more thing, if you are finding a normally high ester beer - like a Trippel - is coming out solventy the answer may be areation. Brewers Resource sells an inexpensive device that is specifically designed to areate wort before or after pitching. There are few things for $30 you can buy that will improve your beer more.

The tremendous diversity of Belgian yeast can best be summed up by the list of different strains available to the home brewer. These can generally be purchased at you brew supply store except for Brewtec and Williams. You must contact Brewers Resource and Williams Brewing respectively.

*Author's note* If you havn't checked out Brewtek you really should. Pitching Brewtek yeast a) costs about 1/3 of WYeast, b) Gives you a slurry 10X that of a WYeast pouch and c) is the best darn yeast out there, all taken from original yeast banks. You can read all about this at their website.
Brewtek CL-300 Belgian Ale #1
Produces a truly classic Belgian Ale flavor. Robust and estery with notes of clove and fruit. Recommended for general purpose Belgian ale brewing, it also ferments high gravity worts well. (Note: this is not Chimay!)

Brewtek CL-320 Belgian Ale #2
A Flanders style yeast. Makes a terrific strong brown and a good base brew for fruit flavored beers. This strong fermenting yeast attenuates well and produces a fruity, estery malt profile but is a little slow to flocculate.

Brewtek CL-340 Belgian Ale #3
Slightly more refined than our CL-300, this yeast also produces a classic Trappist character, with esters of spice and fruit. Mildly phenolic, this is a strong fermenting yeast, well suited to Trappist and other Belgian ales.

Brewtek CL-380 Saison
A pleasant yeast best used to recreate country French and Belgian Ales as well as Grand Cru styles. This yeast leaves a smooth, full character to malt with mild yet pleasant esters and flavors reminiscent of apple pie spices.

Brewtek CL-900 Belgian Wheat
A top fermenting yeast which produces a soft, bread like flavor and leaves a sweet, mildly estery finish. Lends its delicious Belgian character to any beer, it is best when made with Belgian Pils, and finished with Coriander and orange peel.

Brewtek CL-5200 Brettanomyces lambicus
Wild yeast strain associated with the country-side breweries of Belgian. This yeast is an important contributor to the flavor profile of lambic beers and contributes a unique and complex flavor sometimes described as 'horsey' or `old leather'. A slow-growing yeast which takes several weeks to ferment and develop its unique character. This strain of Brettanomyces is dominent in the countryside surrounding Brussels as opposed to its cousin B. bruxellensis which is dominent in the city of Brussels.

Brewtek CL-5600 Pediococcus damnosus
Lactic acid producing bacteria found in lambic beers. This is is a slow-growing bacteria which prefers anaerobic (no oxygen) conditions. It is also common brewery contaminant which produces large amounts of diacetyl.

Wyeast 1024 Belgian Ale Yeast
Banana estery flavor. With both clove-like phenolics and alcohol spice, the Belgian will tell you right away that it's no ordinary yeast. Tartness often develops over time. Ferment warm or with inadequate aeration and you're likely to get a bubblegum-like note. Intended for abbey beers, and works very well for that. And, depending on the wort composition, *lots* of banana notes.

Wyeast 3944 Belgian White Beer Yeast.
Rich phenolic character for classic Belgian styles including grand cru.

Wyeast 3273 Brettanomyces bruxellensis.
Belgian lambic style yeast with rich earth odiferous character and acidic finish. The dominent yeast strian in urban Brussels, different from B. lambicus which rules the countryside.

Yeast Culture Kit A35
From cental Belgium. VSU: Belgian Whites.

Yeast Culture Kit A36
From Houffalize, Belgium. VSU: Belgian Ales.

Yeast Lab A08 Trappist Ale
This is a typical Belgian strain, producing a malty flavor with a balance of fruity, phenolic overtones when fermented warm. Alcohol tolerant, high attenuation and high flocculation. 64-70F.

Yeast Lab W52 Belgian Wheat
Yeast used in the production of Belgian White beer (Wit). This strain provides a soft elegant finish with moderate esters and mild, spicy phenols. 66-70F.

Yeast Lab 3220 Brettanomyces Lambicus
This strain produces an odd horse-like aroma and flavor, an integral part of the lambic profile. A sterile starter should be made approx. one week prior to use. At the peak of fermentation this strain will produce very little carbon dioxide.

Yeast Lab 3200 Pediococcus Cerevisiae
This slow-growing organism is responsible for some of the intense lactic sourness present in lambics. A sterile starter should be made one week prior to use.

William's Brewing Y23 Abbey Ale
An ale yeast able to ferment high gravity ales (up to 1.80 SG) leaving the beer with a slightly estery character typical of Belgian Abbey Ales Attenuation: 69-73%, medium flocculation. *Author's note* This one is Chimay-like. I have used it to avoid the banana ester thing from happening.

White Labs Belgian Wit Ale
Slightly phenolic and tart, this is the yeast to produce a wiit in Belgium. Attenuation: 74 - 78% Flocculation is low to medium. Optimum Temperature: 67-74F

White Labs Trappist Ale
From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, doubles and triples. Attenuation: 73 - 78% Flocculation is low to medium. Optimum Temperature: should be held below 65F for best results.