You're right--there is definitely an acetic character to all of the beer. I don't mind it because it isn't (to me) the aggressively sharp acetic acid character of a fermentation gone wrong but I can still see how people don't enjoy it or would tire of it.Not what I was even remotely getting at, but thanks for contributing.
AA is just super acetic and kinda harsh on the palette now for me, that acetic kick is very trademark and I always seem to pull it out no matter what the beer is of theirs. I've been enjoying their stuff since going down to Bend in 2012, but I'm just not as enamored with the flavor profile as I once was. I was trying to have a legitimate conversation about it.
My house sour culture has Ale Apothecary dregs and it gets that same acetic character no matter how much oxygen I keep away from it. It gets rampant if given the chance to come in contact with too much oxygen so it's a real PITA to brew with. My beers are a little softer than Ale Apothecary but that might be the other participants in my culture or that I'm generally brewing beer with half the ABV.