Well, I may have found my answer partially. I was rereading brew like a monk and I read that Victory has used a lager strain for bottling their Golden Monkey Tripel as they do not (or did not) have a dedicated warm conditioning room.
The yeast did however have those Belgian-ey phenolic aromas as I stepped it up from the bottle. Maybe it was just a lager strain being fermented too warm? Thins may have changed at the brewery since the book was written, or perhaps Helios is treated different? Guess I will find out when I ferment a small batch.