I think that is incorrect!
I like Hazy IPA’s.
Oh, wait…
Ok, my favorite ales may be a bit faddish, but I do like them.
Even though I look down on Corona with lime.
Logic is over rated.
I wonder whether an IPA that spent months going from Britain to India, and hopped accordingly, would be accepted by beer drinkers today?
I have to admit that I would like to try a few just to see what they brought to the table.
Yeah, that’s the thing about beers, they’re fundamentally transitory. What fascinates me are the attempts to recreate ancient (as in Egyptian and Sumerian) beers.
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Sumerian and Egyptian beers actually sound interesting, so I am part of the problem.
Oh, I’d try them, but no one would recognize them as beers, even if they were porchbombed in trendy skull themed cans.
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I for one really like IPA’s. West Coast, New England, you name it. Let’s keep the “fad” going 
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Also check out the Untappd app and website https://untappd.com/
To each his own, I enjoy them occasionally, and Wahine a little more often. What gets tiresome is that in our area, many places’ taplists have become top-heavy with IPAs that are not much good and too much alike. The fad also largely takes the seasonality out of the listings. IME, this is a problem mostly at places pulling 8-12 handles.
10 handles should give them a wide variety of brews. This is on them. Most of the regular bars near me have 6 or 8 beers on tap and usually two of them are IPA’s, one hazy and one West Coast. But that leaves just 4 taps for seasonals and all the rest of the possibilities. The brewpubs usually have more choices, of course.
I went to a brewpub in Maryland last year, BC Brewing with 30+ taps and it billed you by the ounce so you could pour yourself 3 ounce flights. That was an outstanding place!
You have also to understand that it is very subjective view on the quality from only you. If other people would have the same view nobody would buy them. Perhaps you should accept that many of the IPAs you don’t like actually are very good but simply not your preferred style. Many people, including myself, simply like heavy hop-bombs (and many other styles)
It would be interesting to get your review on some if the well-known high quality hop-heavy (NE)IPAs which are broadly available to better understand what you don’t like because it doesn’t seem that it is missing quality
Of course my taste preferences are mine. But many other people DO hold the same views. I hear it all the time there are too many IPAs clogging up menu boards and lists. And shelves.
You and enough people like you keep this fad going–for now. It will pass.
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(local) “craft brews” have EXPLODED!!!
what was once a shelf, has expanded to 2-3-4 aisles.
who is so dumb to think they will all thrive&survive?
for me to test-taste the aisles and aisles of local craft brews, , , , I’ll me needing a liver transplant right soon.
hula-hoops, pet rocks , , , fads regrettably don’t have much shelf life.
besides, the few locals I’ve sampled . . . not good, not different, not appealing.
turned some grains&yeast into ‘alcohol’ but , , , that’s about it.
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That there are more and more IPAs is a clear indication that there are far more people who think there are still not enough IPAs
This is faulty logic, but you be you.
It’s also no secret that one reason IPAs are pushed so hard is they’re quick turnarounds. IPAs and pales generally take half as long to make as do bottom-fermented beers like lagers and pilseners. IPAs are ideal for cranking out more beer with low capital, which the garagiste-cum-micro needs to do.
IPAs are pushed hard because they sell best - even if you produce a beer cheaper but nobody wants to buy it… Just accept that you might not like IPAs but the majority of craft beer drinkers favor IPAs as their preferred style (with stouts/porter as a second) and it is unlikely to change
This is obviously very personal to you. It’s really not to me.
There have been many similar fads that have come and gone. The one example that I think you might find instructive is Chardonnay wine. At its peak, that fad saw that varietal push many others off shelves and lists, and it hurt pretty much everyone. It became difficult to dine or drink out anywhere that carried anything but a diacetyl-heavy, completely overoaked Chard. This became an overweening style, much like your beloved NEIPAs. Thank God it passed into some semblance of reason. A similar thing happened with dead heavy, thick, hot, high-ABV, cooked fruit, tannic Cabs. Few are drinking these now, because of the gross imbalances involved.
It’s not personal but you tend to spread wrong information so that it is important to correct them.
And the end of IPA “fad” (at that time hop-heavy WCIPAs) dominance was mentioned to me so often when I moved to SD (arguably the key starting point of craft beer in the US) 25 years ago (with pretty much the same arguments you are using now) - it still hasn’t happened.
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You both are beating a dead horse.
Or to mix metaphors, you each have a piece of the elephant.
But none of this will change either of your minds or strengthen either of your positions.
After having beaten a good many dead horses myself, I think I recognize the patterns.
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Isn’t that the summary of most discussions boards (especially about food) 
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True, that.
My first response to that post was going to be, “Wait! This is not about me!” Then I realized it wasn’t.
LOL!
Yup. Been there, done that. Pretty recently, too.
