Doesn't T-58 give a spicy, pepper flavor; more Belgian?
Wouldn't a more neutral yeast selection be more appropriate?
Why do you assume a more neutral yeast would be more appropriate?
And to be honest - T-58 is pretty neutral, it's only weakly phenolic. As such it is actually closer to a lot of commercial British ale yeasts - but people who only know the Wyeast and White Labs catalogues think that British yeast are always non-phenolic.
And given that we're going back in history and are guessing, then some phenolics are more likely than not, losing phenolics is one of the characteristics of domestication.
Yes, it's possible that they had a non-phenolic yeast, there is a possibility that it was a kolsch/alt type of yeast - but equally it could have been a biere de garde kind of yeast, even a wine yeast.
We don't know - which is why I went for something kind of in the middle. I don't think WLP029 would be appropriate, given that it is a lager yeast.