During a tour of the Heineken brewery in North of France when I was in my late teens, the tour guide told us that it was not possible to get more than 6.5% ABV in beer by just fermenting it, you need to distil it if you wanted a higher ABV and, therefore, anything more than 6.5% ABV is not really beer... (I unfortunately thought it was kind of true for a long time).
The usual: Belgian tripple means 3 fermenting including a 3rd one in bottle (not fully wrong but I only learnt recently that trippel, dubbel or quadrupel was about the amount of grain)
My uncle showing off about getting some Westvleteren and how he called the monks non-stop to finally get the privilege to buy it, my mother thought it would shut him up to mention I brew my own beer, he asked if I was doing "fermentation haute ou basse" (literally high fermenting or low fermenting) and seeing my puzzled face, told me that room temperature was low fermenting.
I actually managed to shut him up by mentioning that Westvleteren could be bought in shops in the US.
The usual: Belgian tripple means 3 fermenting including a 3rd one in bottle (not fully wrong but I only learnt recently that trippel, dubbel or quadrupel was about the amount of grain)
My uncle showing off about getting some Westvleteren and how he called the monks non-stop to finally get the privilege to buy it, my mother thought it would shut him up to mention I brew my own beer, he asked if I was doing "fermentation haute ou basse" (literally high fermenting or low fermenting) and seeing my puzzled face, told me that room temperature was low fermenting.
I actually managed to shut him up by mentioning that Westvleteren could be bought in shops in the US.
.
but I had to : 
