Belgian Pale Ale
Various malts are used, but the beers of the style are finished with Belgian yeast strains (bottle-conditioned) and the hops employed tend to be American. You'll generally find a cleaner bitterness vs. American styles, and a pronounced dry edge (very Belgian), often akin to an IPA crossed with a Belgian triple. Alcohol by volume is on the high side. Many examples are quite cloudy, and feature tight lacing, excellent retention, and fantastic billowy heads that mesmerize (thanks, in part, to the hops).