Belgium has many different beer styles in a similar way that the British do.  

The Belgian Blonde Aleⁱ is perhaps the easiest to take to as it isn't radically different from beers found elsewhere in the world.   Although brewed as an ale, the Belgian Blonde is conditioned like a lager & served often filtered clear, carbonated & cold - rather more like a German Kolschⁱ really.   It characteristically has a vanilla, candy floss or even bubble gum flavour to it from the candy sugar adeed to the wort.   The name means beer to be kept   Often spicey notes are detected either from the yeast or from adding spices directly.

Bier de Garde is a slightly more malty & browner beer than the Blonde Ales generally.   Traditionally they were famhouse ales from the French influenced regions brewed in the cooler weather & stored for drinking in the summer.

Dubbels, Tripels & Quadrupel Ales at the basest level have double, triple & quadruple the amount of fermentable sugars in the original wort to produce a stronger finished beer.   I wrote a larger article on them here.

Lambic beer is the name given to ale that has been spontaneously fermented.    I have expanded on this more in this article here.

Saison beers are traditional farmhouse beers like Beer de Gardes but often have a tartness to them or a 'barnyard' flavour.   These beers were often stored over winter to be drunk in the hot weather the following summer.   This means that the beers had fermented out & were very dry.

Witbier is a beer made from a high proportion of wheat in the mash that can make the end product cloudy.   Often corianderⁱ, orange peel & spices are added - making it different to the German Weissebiers.