JZ suggests WLP500 or wyeast 1214. Reading the descriptions of these and comparing to some of the other Belgian yeasts I really don't know which to try. I was looking at 3522 (ardennes) but Denny mentioned something about a tartness with that one in another thread. http://www.bjcp.org/2008styles/style18.php#1a
So, I'm open to suggestions...
Comments: Similar strength as a dubbel, similar character as a Belgian Strong Golden Ale or Tripel, although a bit sweeter and not as bitter. Often has an almost lager-like character, which gives it a cleaner profile in comparison to the other styles.
Belgians use the term “Blond,” while the French spell it “Blonde.” Most commercial examples are in the 6.5 – 7% ABV range. Many Trappist table beers (singles or Enkels) are called “Blond” but these are not representative of this style.
I just made a Belgian Tripple / Blonde using the ardennes yeast strain. I'm not a too much of a style nazi. However, I found that the white labs version of 3522 (ardennes) is a cleaner fermenter than WLP500. Which is why I would choose 3522 ardennes yeast strain.
I'm a big fan of WLP500 in Tripples, because it kicks up fruity esters, and a bunch of spicy phenols. But after trying the ardennes yeast strain, I would go with the ardennes strain for a blond because it's a very well balanced strain for the bolnde.