Which group of Belgian beers is known for having higher alcohol content and not using fruit or spice?

The group of Belgian beers known for having higher alcohol content and not utilizing fruit or spice is indeed Abbey and Trappist beers. These beers are typically brewed by monastic communities and are characterized by their robust flavors and higher alcohol levels, often ranging between 6% to over 12% alcohol by volume. The recipes for Abbey and Trappist beers usually focus on malt, hops, and yeast, creating complex flavors without the addition of fruits or spices that are common in other Belgian styles.

In contrast, Witbiers and Saisons often incorporate spices like coriander and orange peel, and Fruity lambics are designed with fruit as a key ingredient. Blonde ales generally have a more moderate alcohol content and can include a variety of flavoring techniques but do not specifically align with the distinct characteristics of higher-alcohol beers that stay true to traditional malty profiles without added ingredients. Thus, Abbey and Trappist beers stand out clearly for their particular brewing styles and higher alcohol content, making them the correct choice in this context.