Until more rigorously tested, I maintain a theory that Belgian yeasts, as well as German weizen yeasts, NEED to be treated badly. And it probably doesn't hurt for some of the English strains as well. At the prompting of Jamil Z and others, Americans have grown overly kind to these wonderful, characterful yeast strains, pitching at excessively high rates that they need to do their own thing, which turns them into something bland even if they're not.
But, I might be wrong. I don't believe I am. But I could be. And I digress, somewhat, maybe.