Summit hops for bittering and flavor is an outstanding choice, as evidenced by the 2009 NHC gold medal example Jeff mentioned. I'd use Summit for bittering in any type of IPA--along with Simcoe, Citra, Cascade, and Amarillo. I would keep the fermentation temps down around 64 F, though. Just like over-spicing one's food tends to ruin the dish, the peppery/phenolic contributions of the Belgian strains can be a bit too much if allowed to ferment too warm--that's just my opinion. I think belgians are far more drinkable when the phenols are restrained.