anything with too much phenols, especially the really medicinal clove-like phenols. Just scroll on past these days. Includes many tripels and belgian strong ales, most witbiers. Even hefeweizen which are not medicinal but still phenolic and I really just have to be in the right mood to have one, and that is rare. To a lesser degree, imperial anything. I’m pretty tired of imperial stout but I’ll have one now and then, but its hard to get a rating over 3.7 from me on one these days. The other imperials like those overly sweet impy IPAs and American strong ales, they can die, I won’t miss them.
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Not the biggest fan of pale lagers. Based on current (limited) experience, BA Ciders tend to taste like mushroom, which is gross. Excessively spiced beers (most frequently encountered in pumpkin ales)
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Over extreme beers (15% and up), because it’s not beer anymore. Other then that, nothing, I’m far from being a snob!
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Barleywines
Most Imperial Stouts
Overly bitter IPA’s and IIPA’s
Belgian Wits
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barleywines most belgians
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Cream ale Dunkel California common Belgian quad Amber Blonde Oktoberfest maerzen These are just a few of the styles that are hard to get excited by right now. I guess something else that should be said is that any pro brewer looking to nail styles right now is probably brewing beer that’s less interesting than beers by someone who’s not.
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+4 Belgian IPAs German Hefeweizen Kölsch
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Originally posted by joet I guess something else that should be said is that any pro brewer looking to nail styles right now is probably brewing beer that’s less interesting than beers by someone who’s not. +1
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Originally posted by Quevillon
Over extreme beers (15% and up), because it’s not beer anymore.
Agreed. If my only goal was to get drunk on my ass, I would drink hard liquor only.
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