This isn't the most helpful description of it, but I just don't know what to say about it other than it's just odd. If you've tried that T-58 yeast, you'll get it. That's another weirdo yeast. Sour, pepper, weird. Abbaye isn't like T58 in any way, except both are weird.
I've only used T-58 once and that was for a quick saison. I thought it turned out nicely. I don't have any notes, but lightly sour and pepper sounds about right. Nice for a saison, but I don't think so nice for a dubbel. The right tool for the right job, and all that.
I think the bigger problem is that the yeast companies try to market these dry strains as appropriate for a wide style of beers when, in truth, they aren't. No one would tell you to make a dubbel with 3724 or 3711, but they make great saisons. No one would tell you to make saison with Chimay yeast.