Untappd: jashiu 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. ___Likes___: ------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!) [ less ]

Untappd: jashiu 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. ___Likes___: ------experiments - a new ingredient making ...
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