Along the lines of this post, has anyone found a difference in character between Belgian Pils and German Pils? The Brewing Technique article in the original post referred to differences between Belgian and North American or British grains.
I'm currently swimming in German Pils, thanks to a prize from a local competition--good problem that I'm thankful to have. I'm brewing a few big Belgians (tripel, higher gravity saison) to help me consume the Pils (along with several German lagers, of course), but am wondering if I can expect differences in malt character in the Belgian beers versus if they had been brewed with Belgian Pils.