The secret of Belgian ales is the yeasts used and the tanks it made in. Belgians breweries are usually never cleaned and use open shuttered aging rooms that allow a wide variety of local yeasts to float and settle in the tanks. This coupled with the concrete tanks imparts a unique flavour profile. Rich, fruity with a uniques nose. Not drinkable to everyone. I am a long time beer fan and can usually only appreciate Belgians- Chimay, Trappists, Abbeys, Dubbels, etc.- with food as in a hearty meal. I cannot just sit and drink them on their own. But thats me.
The best part about drinking beer :>) I brew my own Hefeweizens and Honey ale. The Belgian stuff is too complicated. Multiple malts, access to the yeast is difficult and all of the other factors you mentioned.