Approach it going forward with extreme caution. If you come across any resistance treat it with extreme prejudice.
Just like you've mentioned there are two schools of thought....more perhaps if you get technical.
1. Belgian-style IPA, hopped with common hops found in the region ( Belgian that is) and a yeast strain of Belgian origin.
2. Belgian-American IPA, hopped with Pacific Northwest hops( hopefully citrus ones) and a yeast strain of Belgian origin.
I like both, so I say do both at some time. If you've had fresh Orval in Belgium then you know what I mean.