This raises an interesting question, if there were a Trappist monastery/brewery in the USA, what would their beers taste like? My most recently bottled batch of homebrew might be an example of such a beer. I brewed a Belgian style single and then dry-hopped it with Saaz hops for an interesting combination of banana, clove, and hops. More than an excuse to promote my own beermaking endeavors, I think my point is to say, I think it's cool to acknowledge beer styles are historical entities and to imagine from time to time how the styles would be different if they had evolved in a different place and time.