One thing I realized very quickly when searching out different types of Belgian wild ales for my studies is that traditional wild Belgian beers, such as gueuze, faro, and fruit lambic, would be extremely hard to find stateside. A lot of what we think of as fruit lambic in the United States has more in common with fruit juice than with traditional fruit lambic. 

How did I find the difference between Belgian Blond Ales, Belgian Golden Strong Ales, and Belgian Tripels?

Pretty much like the difference between Queen's "Under Pressure" and Vanilla Ice's "Ice, Ice, Baby," as described by Vanilla Ice.

Being a craft beer person, it’s not often I drink beers that fall into the American Light Lager, American Lager, and International Pale Lager categories, such as Bud Light, Budweiser, and Heineken.

The skunky aroma you get from Corona and other beers packaged in clear or green bottles is also described as lightstruck, which is a more accurate way of describing the off flavor. An off flavor in terms of beer is just what it sounds like: an undesirable concentration of a particular flavor.