Easier to say what I hate than what I like. I seriously do not like sugar tasting sweetness. What you can find in Faro or some artificially sweetened and pasteurized Krieks is what I just cannot stand. Some Imperial Stouts get very sweet in a way very close to what I would categorize as too sweet.
The rule of thumb would be - if it’s very sweet I will probably have problems with it.
------experiments - a new ingredient making the beer. Peated and smoky beers, salty ones... Even ones with an addition of garlic, bacon or oysters are all fine with me :) I love these beer adventures from time to time I LOVE Omnipollo experiments!
------FUNKYness - I love bretts! So all your sours - lambic (gueuze FTW!) and red/brown sours and wild editions are the thing for me.
------fruity beers - especially the bretty ones and these that tend to go to the New England IPA style (Tree House, Trillium - in Europe some of the Omnipollo beers)
------stouts and heavy ales - as heavy and creamy as it gets. If it’s oily there’s a big chance I will love it :)
------porters - being from Poland it’s hard not to love them...
------barrel aged editions - I love how brandy, cognac and bourbon barrels influence the beer. Some of the best quads and RIS I’ve tasted were BAs
------Barley wines are what I am learning to love (To Øl Barley Wine Babushka, Viciously Viscous or Nøgne Ø Sunturnbrew are examples of ones I seriously loved!)
Last seen Feb 16 2022