"Belgian beers" is such a huge and diverse category. That's like saying "What's the deal with American beers?" If you haven't had any you liked, you haven't tried enough of them.
That's exactly it. Like modern American craft brewing, Belgian brewing hasn't been hamstrung by a rigid code (either legal or traditional) of what is and isn't permissible in brewing. Consequently, there's a lot more diversity in Belgian beers than in German, Czech, or English brewing (though the latter in particular is moving more toward modern experimental craft brewing as well as preserving real ales and other traditional styles).
Czech beers are almost all lagers, and the vast majority are pilseners. German beers have a wide selection of lagers, but aside from a few wheat/rye offerings have no true ales (kolsches and alts being ales, but pretty lager-y and usually classified as hybrids). England traditionally had few lagers and a fairly tight spectrum of ale styles.
In Belgium, though, there's been a readiness to experiment throughout history you have varied styles from Cantillon Kriek to Stella Artois Pilsener, Dupont Saison to Leffe Blonde, Orval to Hoegaarden Wit, Petrus Oude Bruin to Westvleteren 12 Quad, etc. There are locally developed styles (lambics, wits, tripels, saisons, etc) living alongside tons of locally brewed beers in foreign styles--Belgian breweries make plenty of bitters, pilseners, stouts, Scotch ales, reds, IPAs, etc both in true-to-foreign style and locally tweaked hybrid styles.
It's a remarkably cradle of brewing diversity and innovation.
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