Another thought, too, is that lower temps may well not be the answer, if phenols are the problem. Whether temperature and fermentation schedule helps or hurts is most likely strain dependent. Yeast selection will be key. There's this crazy notion, which will not die, that all yeast strains from Belgium are alike. On the contrary, there may well be more variety there than anywhere else. Pick one that you like, based off commercial examples, and learn how to use it to your liking.
Case in point - Westmalle, Achel, and Westvleteren all use the same strain of yeast. Their beers taste quite different. Most of that is in the fermentation schedule. To compare, other Trappist breweries make similar styles, and they taste quite a bit different to, due to different yeasts.
If that doesn't work, I think what OP needs to do is learn the right terms for what he's tasting. He may not be tasting phenols. If any beer tastes skunky, it's due to improper handling or storage. OP, it would help if you list exactly which beers tasted offensive to you.
And on the Blue Moon note, it is indeed fermented with an American Ale yeast. There's not much that's Belgian in character about it. Think of it this way...is a eunuch still a male?