[dimik]

I've used all but Chimay from your list and I like Unibroue the best.
I made a blond with that yeast and sent it to a competition and got remarks like "perfect example of the style" "no flaws in flavor or aroma" "all the flavor of golden strong but without the high alcohol"
It's a very nice strain and I'm actually reviving it right now to make a blond again

[Joe Sr.]

I goofed up and pitched the Unibroue into a stout.  I guess I'll have a Belgian stout.

So the blonde got the Trappist High Gravity.

[Joe Sr.]

Just about to keg my blonde.  Very fruity.  Not sure I like 3787 for a blonde.  It's certainly dry at 1.006, but I don't really like the fruitiness.

My Belgian Imperial Stout is interesting.  I don't think I'd do it again, though.  It may age out well, almost like a quad.  Fruity up front, sweet and roasty finish.  The yeast is definitely done, but I'd like it to attenuate more.  Maybe I'll put in on the 3787 for a week.