The general dislike of fruit beers is interesting but somewhat unsurprising. There are a lot of really horrible ones out there, I would however encourage folks to keep an open mind on them though. There seem to be more that are actually good nowadays than used to be (lindemans notwithsanding although thier Cuvee Rene Grande Cru is acceptable). As with most things its a sense of balance and appropriateness of amount that makes them work or not. This is true of most of the additives, the product should be enhanced by (smoke, bourbon, etc...) not overwhelmed by it.
Worst beer I ever had was at a sour beer tasting (again like many "styles" sours can be amazingly good or really horrid) and one has enterobacter contamination. That is NOT a flavor you will soon forget (and I've tasted some small amounts in several other beers since now that my taste buds are "sensitized" - enterobacter adds "acetaldehyde, methyl acetate, diacetyl, 2,3-pentanedione and dimethyl sulphide" in various amounts and the flavor profile can be best described as a woody poo like flavor).
Second worst was a cream ale that would have been more accurately described as a "creamed corn ale" the amount of DMS in that beer was overwhelming.
BIAB works pretty well, you'll get slightly lower extract efficiency than some other methods but at homebrew scale it doesn't matter much. My biggest dislike of it is that its somewhat messier than a mash tun setup (I've been using the 2 gott coolers and a brewpot for ~12 years or so, about 5 I added another hot water heater which allowed me to overlap brews and do 2 all grain batches in about 4 hours.)
Some of my friends make beer in the 10%+ range that's not boozy at all.. and that's a very risky situation indeed!