I think of this style as a maltier/less spicy Saison. I wonder if T-58 would be a good yeast for this if you keep the temp in the mid 60's.
whoops. I have a batch going right now w/ WY 3711 french saison (lowish - 64 degrees). waste of saison yeast? Farmhouse Ales says that you can use a wide range of yeasts for this style.