They should also make beers that will compliment the beers that taste like food… like say beef, fish, insects, nachos, etc.
Sometimes it seems to me that “craft brewing” in the US is where winemaking was in the late-1970s, early-1980s. Back then, people were harvesting (e.g.) Riesling at 45°, 50° Brix or more just because they could . . . and today, people are brewing beer using all sorts of $#|+ just because they can. (Yuck.)