Excuse me but the wet lawn mower clippings mixed with cinnamon and spicy chai with a shot of 5w40 for texture that is currently in vogue is not "good beer". I want a beer I can drink, not one I have to endure.
I live in a tiny town with a surprisingly popular brewery with ~8-10 beers on tap. IPAs. Every. Damn. One. Of. Them. And my local beer shop switched distributors so now I can't get my preferred beer (Prairie Bomb!).
Might as well continue this tangent. I haven't lost nearly enough karma on it yet. :)
I think that, if you're going to be a very small brewery that has that many different beers, they basically have to all be IPAs. The high alcohol content will help make the beer more resistant to going stale, and the hoppiness will cover all the flaws and consistency issues that you're very likely to have if your brewmaster is spreading themself that thin. By contrast, if you're making something like a helles lager, any problems you have with finicky things like the mash or the primary fermentation will to have nowhere to hide.
