Yeah. My buddy has been doing it for years, and I'm usually along for the process. It's pretty easy, assuming you have all of the proper equipment. The only bad part is the waiting. We brewed a batch on Monday and it probably won't be completely ready to drink till February.
We've found that the longer you let the beer sit and ferment, the better it tastes. One of our biggest problems was having that "skunked" beer taste. If you let it sit in the fermenter for long enough, we found that the yeast goes into survival mode and starts eating all of the bacteria that causes that skunked taste.
As for my taste in beer, I can't get enough of the bittery hoppy pale ales. I've tried just about everything, with an open mind at that. It's the IPAs and EIPAs that win it for me.
EDIT: That said, I'll drink anything. My staple, however, is Yuengling. It's the least expensive full flavored beer that can be had just about anywhere, so it's almost always my weekend beer of choice.