Beer styles you've tried to like ... but just don't.

[Shawn, the Beer Philosopher]

Do you have a style of beer that you just don't care for? While there may be plenty of great beers within the style, objectively-speaking, you just can't seem to bring yourself to enjoy them?

For me, it's gotta be American Pale Ales and, believe it or not, doppel bocks. It's all about the hop varieties in most American pales, I think. Doppelbocks ... they're just too cloying for me - I like molasses in desserts, not in liquid form.

There are, of course, exceptions to this but they are few and far between.

How 'bout you?

[Jinja]

How interesting. DIPAs and brown ales are two of my standards.

[Sticks]

For me its STOUTS, I know they may be regarded as the best style of beer for real beer drinkers, I just don't find them that good. Too creamy, thick and unpleasant to my taste buds. I prefer a pale ale or a belgian strong ale. But thats just my opinion. Drink up!

[BAYAREA_IPADRINKER]

IVE TRIED TO LIKE STOUTS BUT IT JUST NOT MY THING THEY TASTE LIKE COFFEE , AND MY FRIENDS AT WORK DRINK MACRO BEERS U KNOW THE BIG CORP. BEERS I TRIED TO DRINK WITH THEM AFTER WORK ,TO BE SOCIAL BUT THEY TASTE LIKE WATER LEFT OUT SIDE FOR 2 MONTHS

[Chipper Dave]

Worst beer I can remember recently was a Cranberry Lambic that just had the worst aftertaste I've ever experienced. I'm trying to get a taste for IPA's - still not one of my fav's but I assume it will grow on me eventually. There are some cloudy wheat beers that just turn me off as well but they taste better if you chill em down and garnish it with something.

Sometimes beers taste a lot better if you just pair them with food. There was an IPA that I drank once that just wasn't doing it for me until I was offered some cheddar cheese to go along with it. Once I started eating the cheese, the beer was much better after that. Go figure.

[StarOnStage]

[start needlessly snotty voice] A nice traditional wheat beer is supposed to be unfiltered and therefore cloudy. [end needlessly snotty voice] :)

Is there a certain cloudy hefe or american wheat in particular that you have tried?

[Chipper Dave]

Yes, I realize wheat beers are supposed to be cloudy. I've had three wheat beers in particular:

- In Heat Wheat from Flying Dog
- Sunshine Wheat from New Belgium
- Blue Moon Belgian White (Wheat) - from (gasp) Coors

The only one I actually enjoyed was the Blue Moon. Perhaps it was the circumstances surrounding the tasting, but I just didn't enjoy the other two.

[StarOnStage]

I hope my comment didn't actually come across as snotty, I was totally trying to be funny.

I wonder what your taste buds would say if you tried a german style hefe as opposed to an american wheat? A true to style german hefe tends to have more flavor IMHO. More of the yummy clove and banana overtones.

[Shawn, the Beer Philosopher]

Grab a good Bavarian Hefeweizen ...

[Rob DeNunzio]

Sounds like our friend here likes his witbier - may I suggest the phenomenal St Bernardus Wit, the Pierre Celis signature ale? Invincibly delicious.

[Shawn, the Beer Philosopher]

The "lambic" of which you speak sounds to me like the Samuel Adams Cranberry Lambic - a truly vile substance. I'm generally a pretty big fan of what Jim and boys are doing over there at Sam Adams, but that one is inexplicable to me - not a good example of what a lambic should be all about.

I'm not a wheat beer/ hefe garnisher, myself. I feel like if the beer needs fruit added to it to make it taste better, then it's a pretty crappy beer to start with (see Corona). Of course, I'm a fan of the unfiltered wheat/hefeweizen style so I am biased in ths regard.

Couldn't agree with you more on food pairings - in general, I believe beer is superior to wine in it's ability to compliment a dish or a meal. Haven't really done the whole IPA with cheese thing, but it is killer with a spicy curry dish!

[StarOnStage]

Amen good sir! I always want my server to ask me if I want a giant slice of lemon / orange on my beer. If the brewer had intended for those flavors to be there, he would have put them there. :)

That being said, I was told once that original idea behind the fruit slice was for aroma only. It was never intended to put in the glass. I wish for the life of me I could cite my source, but I can't recall where I learned that. So, take it with a grain of salt. Eww... salted beer.

[Shawn, the Beer Philosopher]

I've heard several "excuses" for putting a fruit slice on the rim of the beer glass ... or the bottle ... like many macro mexican beers ... keeps the flies out, sanitizes the bottle top, whatever ... ... let's just face it, those beers suck. Fruit or no fruit.

Ha ... salt in beer. I have a buddy who does this and I cringe everytime I see it. What's up with that?