T-58 is the house strain for De Struise Brewery. They also use a mix of wild bugs and yeast too, but when the need to refresh their yeast they use T-58. So it does have a true "Belgian" application (for whatever THAT'S worth), but it's not necessarily going to give you the same results as the liquid Belgian strains.
If you use it, it gets pretty solventy and weird (black peppery) at high temps. I try to ferment as close to 60* as I can for the first few days, then ramp up the temp after that. It's a medium attenuator, but also a poor flocculator, so you need to take extra steps if you're trying to get it to ferment dry and clear.
Also, it makes a great semi-dry cider, if you're into that sort of thing. It usually stalls around 1.010 for me, but carbs up in the bottle fine, without bombs (so far, knock on wood).