Are there any styles you find yourself having a hard time appreciating?

I personally have a very hard time with Braggots, Stouts with too much viscosity, stouts with too much molasses, overly hopped beers that are beyond bitter to the point where no other flavor cones through, and anything brewed with coffee ( being a coffee lover in real life i can only drink fresh coffee, if coffee sits in anything too long I find the flavors to have gone stale).

Yea, Light American Lagers. Just can't seem to get into them! ;-)

I sometimes wonder if they are actually beer.

Braggots (ive only had the two brothers one), imperial pils, and wheat beers i just cant get into them

I just can't get into water. So tasteless and doesn't even have a nose.

Belgian dubbels, tripels, quads. Also, ESBs.

American wheat I could do without as we'll as most spiced beers especially pumpkins.

Yeah i am not the biggest fan of ESB's either. They taste ok, but worse hangover ever after like 2 .

Barleywines. I have even got some good ones, but just has a certain taste that Im not in love with.

Tripels. I just don't enjoy the flavor profile. (That said, I do like Allagash Curieux, but that's hardly a standard tripel.)

Belgian dubbels and trippels... If its not an IPA then what's the point?

American Pale Wheats, a lot of American Pale ales, and many a Black IPA.

English Dark Mild and any of the other varieties of "Milds."
Also: American Adjunct Lager

Sours.....I just don't get it

Funny, for the first few years of my exploration into the craft beer world, I thought almost completely the opposite. I immediately loved Belgian Dubbels and Tripels and could not see why anyone would want to drink IPAs. My favorites remain the Belgians but great IPAs like Bells Hopslam, Stone Levitation Ale and Great Lakes Burning River Pale Ale allowed me to appreciate the style more. Cheers!

Smoked beers......I just can't do them.

Do your wallet a favor.....don't try to understand them. I wish they didn't make sense to me sometimes.

Doppelbocks. I feel like there's a lot there, but it's just not to my taste.

I second this. Starting with Sierra Nevada Big Foot and extending really into every Barleywine that I have had (although I vaguely recall one from Smuttynose that may have been enjoyable) I find that Barleywines are really too much. They are like "everything turned up to 11" in terms of malt, hops and I find them overall too bitter.

I swear its some sort of inside joke....I've tried some sours that are rated fairly high....just find the tartness an undesirable thing in beer...

Just drink what you like man. No need to follow the herd and drink highly rated beers just because the rest of us say so. Maybe one day you'll appreciate sours, but for now just be happy that you don't spend dumb amounts of money on sours like I do....hahaha

Not quite a style, per say- but I am quickly tiring of shortcut beers claiming to be authentic versions of classic styles. Here's what I mean...

I'm tiring of the American attempts at Belgian styles that are done so in a half-hearted way. Trust me, I absolutely adore authentic Belgian ales with their high effervescence, dry fruit-spice interplay, and rustic "old world" charm. But I am becoming increasingly frustrated with the abundance of American-styled Belgian ales that are too sweet, creamy (rather than sprizy-dry), timid spice, shy fruit flavors that seem more artificial than yeast derived; and overly simplified and not exhibiting the rusticity that sets authentic Belgian beers apart.... I've started calling American made versions as "Belgian ales on training wheels".

I've gotten to the point where I'd rather distinguish authentic Belgian-brewed ales from those that are merely "inspired" by Belgian technique (sans those American brewers who have dedicated Belgian ale programs such as Allagash and Russian River, to name a few...). I'd rather begin naming these ales in similar fashion as the credit given to Kolsch, where there's actual "Kolsch" vs. "Kolsch-style" beers made outside the region. Maybe we should call out "Belgian ales" vs. "Belgian-style" ales to our domestic inferior versions.

I think we can also do the same for German Hefeweizens vs. American wheats, German Oktoberfests vs. American versions, and Scottish ales vs. ours as well, again... to name a few. Yea, I just can't get into these either.

I'm with you on some of these. Anything with discernable honey in it is revolting to me, so braggots are out (Hopslam in some years, too). Exceedingly few coffee beers have rated well with me (sorry, CBS/KBS/FBS). And I have had very few pilsners that didn't disgust me.

That said, I am always willing to challenge my biases, so I am occasionally rewarded with something great, like Schell's Fresh Hop Citra Pils.

Ambers. I have yet to try an amber that had enough flavor to knock me off of my feet. I think that just might be the point of the style though.

If it's not from Belgium i refer to it as Belgian style. The rare exceptions being Unibroque and Ommegang which actually have deep Belgian roots.

Light stuff like Bier de Garde mostly. Also wits and hefeweizens. I just don't dig the clove/banana character at all.

Belgian IPAs, Wheats, Hefs, and the whole Jalapeno Pepper infused phenom. It's gross.

I thought the same until I tried Cuvée Des Jonquilles.

Not a fan of Rauchbiers. Drinking an ashtray is not for me.

I used to enjoy them, but now, I cannot stand pumpkin ales. They are almost as intolerable as eating lutefisk.

Nope

Wheat beers and smoked stuff.

Not really. I take them for what they are.

Rauchbiers. Give me bacon instead.

Messed about beers. When perfectly good beers have things added to them-fruit , coffee, vanilla , whatever.
I agree with the poster above , I love coffee and only drink the stuff from freshly ground beans (and am a bit picky about which beans!) but the last thing I want it in is beer. Same with single malt Scotch, my mother in law thinks she's doing me a favour putting it in my coffee.It spoils both.

Nope. Love it all. And I love the spirit of invention which has spiced things up and blurred the lines between beer styles. Barrels, ingredients you name it.

Absolutely What I Think.

I usually don't do IPA's, DIPA's and Sours. If offered one though, I will certainly try it. I just don't purchase them for myself.

As beer styles are an artificial division this isn't difficult .........Everything under the sun has been put in beer at some time or other. Some, like fruit, has a local reason for its use.I draw the line at dead dogs though.