Belgians tend to finish dry to be more digestible, though there are many styles that finish with a "sweet" taste. Westmalle is noted in beer magazines and such to be "sweet and dark". Belgian Stouts tend to divide between sweeter and drier.
The maltiness perceived in Belgians contributes a perceived sweetness to many palates. The ability to distinguish the difference comes with time and tasting. It is one of the entrancing things to me about Belgians is the dryness of them (I had a Golden Strong finish at 1.005), yet people tend to infer sweetness. Most that have drank it have commented on its sweet caramelly and almost honey flavor. Now I know it to be one of the "driest" I have brewed. However in order to effectively communicate with people, including newer brewers that may desire that "sweet" taste commonly mistaken. (although it is not mistaken, just a different word to convey an idea), many times I will say it.
I take this BGS and tell a girl it is very malty, she is unsure of the taste she may experience. I describe it as malty and sweet and all of a sudden it clicks in her head, and agrees to her palate.
Semantics are a bore.