This isn't like transitioning from Macallan to Laphroaig. It's not an acquired taste.
It's combining two flavour profiles that don't belong together let alone in a beer. Christ, you could smell the salt from the table. We even tried to drink it like Russians, but no luck as we barely got through half. Thankfully, the waiter comped one of them.
It seems like some kind of rite of passage for hipster beer drinkers - "you can really taste the seawater and ume."