Post slightly edited for clarity.
This past weekend I had the chance to zip down to snowy Bend, and I seized it. On a chill Saturday following a festive brewers dinner, I strolled down a frosted Deschutes River, and thereafter retired to cozy pubs for warming pints. At Worthy, I discovered the beer list you see to the right (click to enlarge). If you scan through it, you'll notice a curious thing: nine of the twelve beers pouring were some version of hoppy American ale. I actually started with a slightly out-of-date menu with eleven items--and nine hoppy ales.
A little later we stopped in at Crux Fermentation Project, a brewery pretty famous for featuring lagers and saisons as well as supporting a robust barrel-aging program. They had 19 regular beer taps pouring (the 20th was devoted to cider)--and indeed, they had three lagers and a saison. But they were also pouring eleven hoppy ales (along with a fresh hop ale, which mystified me). Worthy, born four years ago during the IPA era, has always been plainly focused on hops. Even so, a balance of three-quarters (or more!) hoppy ale to one-quarter (or less!) of everything else is pretty shocking. Crux's list was even more surprising since the brewery is not known as an IPA house, but I think it may have been skewed by the hops conference that was recently in Bend.
The point of all this? Hoppy ales have taken over American brewing, and we're never going back. It's true that the large majority of beer sold in the US is pale lager and that will remain the case for some time. But of the beer that is not pale lager--call it "craft" if you like--the growing majority is IPA. I know this depresses those of us who don't like IPA or like something else too (of the five glasses [not all were pints] Sally and I drank, one was an IPA, a typical percentage), but the era of huge diversity is waning. People want IPAs, and they will continue to hog the handles at your local.
Get used to it. Americans are finding their palates, which is a sign of maturity. This is not a new point here at the blog, but it's becoming more pointed. When a country develops its own beer culture, diversity declines. This is why Belgian and British ales don't taste the same, nor Czech and German lagers. Americans have found their groove, and it is lined with the residue of sticky yellow lupulin.