It's a good article. I like how he points out that many people will mistakenly confuse the "flavor" of craft beer with the associated bitterness of hops. However I feel the bias that many craft beer drinkers have against heavily hopped beers is misplaced, even if they proclaim to like hops. When you look at beer, you have a few things that you can experiment with without the inclusion of something like a spice, fruit, or sugar. You have water which leaves you limited options. You have yeast which gives you some room to play but sometimes takes a very nuanced palate to notice (not trying to downplay yeast here). You have malt which does give you a lot of room for creativity, but eventually you start to learn what works and what doesn't. Then there are the numerous hop varieties that can be brewed individually or combined into almost limitless combinations. Every year you see new varieties pop up and something else is popular. The massive block of hop-centric beers that encompass pale ales, IPA's, DIPA's, etc serve as a canvas to show off these hops and we aren't running out of options any time soon.
