It is almost impossible to characterize Belgian beers. Brewers in Belgium are considered artists and feel no need to stick to traditional styles. There is therefore a huge variety of styles, strengths, colours and brewing methods. One thing that does unite them is the yeast. Belgian beers generally (but not universally) have a distinctly fruity and spicy aroma. In terms of specific styles, there is a Pale Ale (e.g. Brugze Zot), a Strong Golden Ale (e.g. Delirium Tremens), a Strong Dark Ale (e.g. De Dolle Oerbier).
And then there are the Trappist Ales, a group of beers that must be brewed by monks at a monastery. As a group, these tend to be very high quality beers and have been brewed for hundreds of year. They can be similar to a Pale Ale, but most of them fall into one of the following categories: Dubbel, Tripel or Quadrupel. A Dubbel is a dry, sweet, dark beer, a Tripel is a pale beer, like a cloudy lager but with a higher alcohol content of 8-10% ABV and a Quadrupel has alchohol content of 9-14% ABV and is a deep amber colour.