> To me, it's similar to how so many American microbreweries go crazy with hops.

Every "hopocalypse" type beer is utterly forgettable. It's like when you go to some tourist-y small town in the Midwestern US and the gift shop has five hundred different INSANELY HOT SAUCES no one's heard of.

I guess "hoppy" is a powerful, accessible flavor that anyone can easily make, like squeezing a bottle of Sriracha onto some noodles.

This is overly dismissive of certain styles, the same could be said for any popular style like yet another chocolatey syrupy Imperial Stout, or yet another crisp Pilsner.

Hoppy is anything but accessible, in my experience, clearly some people love them but most casual drinkers do not. I personally find certain DIPAs to be a near religious experience but others can’t stand them. To each their own.

Sorry, but the modern form of DIPA most definitely is one of the most accessible forms of craft beer. They usually aim for low to no kettle hops, only whirpool and high levels of rx hopping. Fermentation, mash and grist all serve to make the beer sweet. The end result: a beer low in bitterness, silky, extremely sweet (these beers can finish above 1.030) with intense fruity notes.

That is nothing like the DIPAs I am familiar with which are typically very dry and strongly hopped, with only enough sweetness to make it palatable. What you describe sounds to me more like Barleywine, though admittedly the style has wide interpretation. I also think we may have very different definitions of the word “accessible”.

I love IPAs and hoppy beers. Everything else is forgettable.

So glad we cleared up that everyone has opinions.

I’m just glad we have so many options to try and do many craft brewers having fun with it.

I would say, medium roast is difficult to get right, too often, the inside part of the bean is like charcoal. Dark roast is plainly bad, when I see really shinny beans, I know it'll be awful. I rather have robusta blend then a dark roast or badly roast medium.