Xpertskir

Recipes 

You realize that White Zinfandel is the budweiser of wine.

Perhaps if you drank some "real wine" you would enjoy it.

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Kegged and serving - American Wheat, Daves Porter, Outkast Kolsch, Nectar of Nuggets
Bottled: French Canadian Breakfast Stout, Edworts Apfelwein, Westminster Wit, Put that in your stout and smoke it
Fermenting: Apfelwein, Flanders Red, Skeeter Pee, Heady Topper attempt #1, Kumquat Berliner Weiss, Sabraton Accident Stout, Nelson RyePA
Upcoming: Session IPA, Yeti eqsue stout, Dark English Mild, ESB, CDA, Row 2 Hill 56, Zombiedust, Hoppy Amber, Geuze, 100% Brett Golden Ale

Whattawort

Recipes 

Please surrender your brewing card and exit out that door. If you have beer fermenting or cellaring, that too must be surrendered to the community.

In all seriousness, I would suggest trying a Terrapin Wake 'N Bake if you can get your hands on one. It's probably the best example of a big coffee stout that I've found. If the ABV wasn't so high, I could probably take care of 3 or 4 of 'em in a single session.

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Bottled - Nadda
Kegged - Star San
On Deck - Zythos IPA

New Yorkers think they’re so jaded that it’s impossible to shock them. They think they’ve seen and heard it all, and that may be mostly true. But I can tell you from experience that, at 2am in Midtown, pretty much every person on the street will stop and gawk when they see a guy holding hands with one midget, and another midget on his shoulders yelling out: “WHO RUN BARTERTOWN? I RUN BARTERTOWN!”
- Tucker Max

stratslinger

Recipes 

Let me preface this statement with the fact that I love me some stouts and porters.

But I've always thought the black malt in porters lent more of a burnt flavor than the roast malt does in stouts. If you're getting a burnt flavor in stouts, 1) you might just not have a pallette that appreciates stouts, in which case you pallette's wrong and you should be ashamed, or 2) you've tried some lousy-assed stouts.

I'm hoping for 2).

AMonkey

Recipes 

Hmm, can you get "real wine" for $3 a bottle?

Whattawort

Recipes 

Sure. Boone's Farm and Wild Irish Rose are typically around that price point and it's technically real wine.

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Bottled - Nadda
Kegged - Star San
On Deck - Zythos IPA

New Yorkers think they’re so jaded that it’s impossible to shock them. They think they’ve seen and heard it all, and that may be mostly true. But I can tell you from experience that, at 2am in Midtown, pretty much every person on the street will stop and gawk when they see a guy holding hands with one midget, and another midget on his shoulders yelling out: “WHO RUN BARTERTOWN? I RUN BARTERTOWN!”
- Tucker Max

stratslinger

Recipes 

Fail.

If you have to qualify it with "technically," it ain't real.

rawkstar320

Recipes 

(1) is perfect, probably opening a big can if worms, but I'm interested in responses. Scientifically speaking, it is possible that someone could find it impossible to like ANY dark porter or stout. I believe the term is "super taster" but this makes someone ultra sensitive to flavor and often find those flavors overwhelming. Of course, I would imagine these people also find "light" beers with lots of hop flavor over powering as well.

Not entirely in line with the original question, but something to consider.

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Check out my small batch brewing blog:
jakesbeerlog.WordPress.com

WhiskeySam

Recipes 

If you don't like stouts, it's just because you haven't found the right stout.

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In the Keg (1) -- ESB

In the Fermenter --
Up Next -- Bock

malweth

Recipes 

I find it surprising that there's such a perception of snobbery within HBT. I don't know who said it, but I think I saw it here: "a beer geek is someone who cares about what they're drinking; a beer snob is someone who cares about what you're drinking."

On the other hand, I'm also surprised that anyone here can say they hate a style. "Can't appreciate" seems like a better descriptor. I can't appreciate a good dunkelweizen because the only one I've had wasn't great and wasn't to style (Newport Storm). On the other hand, I just learned to appreciate good sour beers by trying some 5-6 great examples.

The problem with hating a style of beer is the same problem people who "don't like dark beer" have. They have preconceived notions about what they'll get with a dark beer.

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[Carboy #1] "Oud Renard Rood" Flanders Red
[Carboy #2] "Ol' Limey" Best Bitter (--> NHC)
[Carboy #3] Empty

[On Tap (Keg)]
(L) Boddington's Clone ("Ol' Limey special")
(R) Wedding Night Stout
(on deck) Pineapple Wine
(on deck) Russian Imperial Stout (1 year aged) (--> NHC)

[Bottles]
Inverted Blueberry Melomel

corkybstewart

Recipes 

I can categorically affirm that I hate pumpkin beers. I've tried a bunch of them, just can't drink them. Somebody mentioned Wake and Bake, that's another beer I just don't get.
The problem with hating dark beers is that there are so many styles that are dark but unrelated to each other. Dunkel is basically a dark colored helles, there is very little , if any, roasted malt taste to it. Served in an opaque glass or to a blindfolded person I bet few people would ever guess it's a dark beer. Comparing dunkel to stout is like comparing Saison Dupont to Bud Light because they're about the same color.