5 craft beer trends brewers love to hate

Craft beer drinkers are adventurous types, always looking for the latest and greatest trend, and brewers are, no doubt, there to match their increasingly fickle tastes -- for better or for worse.

We polled local brewers and brewery founders about the beer trends they wish would die a fiery death.

"Extremism. There's no need to have an IPA with 150 IBUs or an imperial stout that is 32 percent ABV. If you want extremism, make an extremely good beer." -- Laron Cheek, founder of Rabbit Hole Brewing

"I think the worst possible thing for craft brewing is the super-hot chili beer. I had hoped that would go away, and yet they come back. I just don't get it." -- Grant Wood, brewer at Revolver Brewing

"My least favorite trend is the purchasing of independent breweries by large conglomerates. The spirit of this industry was created by a bunch of independently minded craft breweries that have gone on to inspire me and countless other brewers to take a leap and work on our own ideas." -- Aaron Garcia, brewer at Small Brewpub

"Pumpkin beers should go away. In fact, all gourd related beers should go away." -- Shannon Carter, founder of Shannon Brewing Co.

"I enjoy a sour beer every once in a while, but don't need examples from brewers that may not necessarily understand how to properly execute the style. And when not properly executed, please stop selling it into the market; take the loss. Enjoying a complex sour is great, but a terrible sour provided to the uninitiated destroys craft beer's credibility." -- Michael Peticolas, founder of Peticolas Brewing Co.

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