Let's see:
1. Black IPAs: I just don't see the point. The ones I've had have often tasted like toned down IPAs with black food coloring. Why have a black beer if you're going to try so hard to minimize the roast flavor? Now a nice bitter porter on the other hand... Part of that is more my palate than the beer, I'm really insensitive to roasty flavors.
2. Beers that are both sweet and boozy. Alcohol and sweetness just clash horribly for me. Traditional English sweet stouts and milds are fine but some of those horrible cloying DIPAs or Sam Adam's abomination of an Octoberfest, yeck.
3. Rye: tastes like chewing on black pepper for me.
4. Saisons: I've made a ****-ton of saisons because of my lack of temperature control in the summer and just can't get around not liking the yeast taste these get. I can work around the flavor and make beers I enjoy (MOAR citra dry hop!) but it's always in spite of rather than because of the saison yeast. Luckily now I can just use WLP644 as more mild hot weather yeast.
1. Black IPAs: I just don't see the point. The ones I've had have often tasted like toned down IPAs with black food coloring. Why have a black beer if you're going to try so hard to minimize the roast flavor? Now a nice bitter porter on the other hand... Part of that is more my palate than the beer, I'm really insensitive to roasty flavors.
2. Beers that are both sweet and boozy. Alcohol and sweetness just clash horribly for me. Traditional English sweet stouts and milds are fine but some of those horrible cloying DIPAs or Sam Adam's abomination of an Octoberfest, yeck.
3. Rye: tastes like chewing on black pepper for me.
4. Saisons: I've made a ****-ton of saisons because of my lack of temperature control in the summer and just can't get around not liking the yeast taste these get. I can work around the flavor and make beers I enjoy (MOAR citra dry hop!) but it's always in spite of rather than because of the saison yeast. Luckily now I can just use WLP644 as more mild hot weather yeast.