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I can only comment about the Pittsburgh beer scene, but for the purposes of this post I'm going to assume that it's similar to elsewhere, though the brewpub craze started a little earlier here than it did elsewhere. In 2005 there were only 4 breweries in Pittsburgh. One was Iron City, which is the local mass-market beer that competes with Miller, etc. One was Penn, which is larger than most micros and is terrible. There was Church Brew Works, which had the novelty of being in a church and also made terrible beer, and East End, which was relatively new but only slightly less terrible than the other 2 micros. In the 2010s a lot more micros started popping up, and most of them, like Hitchhiker and Voodoo, were heavy on the IPAs. The reason for this is that good beer is expensive to make and IPAs are the most forgiving; if something goes wrong there's less likelihood of having to deep six the whole batch. Now there are something like 78 breweries in the Pittsburgh area and while most are terrible, there are actually a few decent ones. Towards the latter part of the 2010s and into the 2020s, somebody realized that a lot of beer drinkers simply don't like IPAs and if they could make a decent lager or kolsch then somebody would drink it. Also, if your area is at a point of brewpub saturation then you can't get business by simply being the only game in town. As a result of this, most places, both here and elsewhere, seem to have diversified their offerings to a point that I wouldn't say there's any particular trend right now.
Sours and goses have certainly gained market share (I first had one at Allegheny City Brewing in 2016), but, much like IPAs, they're polarizing. I think part of the IPA trend has to do with the fact that most mass-market beers are under-hopped and people felt superior saying they liked something that was totally in the opposite direction, even if it was so bitter it blew out your taste buds to the point that you couldn't taste anything else. I would also note that there seemed to be a trend in wheat beers starting around 2006. Anyway, one trend I've noticed in recent years is the Hazy IPA (also called a New England IPA, though I was in Vermont last year and didn't see it on any menus). It gets its name because it's unfiltered and looks cloudier than most beers. It's similar to an IPA but has a lower alcohol content and is much less bitter, and has fruity, usually citrusy, undertones. But that's just one example. Any brewpub that's small enough that the to-go options are limited will usually have something that's a sort of house specialty and a few other things that are worth trying. It's usually a good idea to go when they aren't that busy; the bartenders in these places love beer and are very helpful about pointing you in the direction of something you'll like.
Silly story time. I once went to a Thai restaurant and got an IPA (might have been a double or imperial IPA even; I don't remember), because there was one available and I did like them. Then, I ordered my meal way spicier than I probably should have, for reasons (probably not good ones). In any event, this was the moment when I actually learned just how significant pairing food/beverage could possibly be. I had heard of people doing pairings before, but I never really grokked it, if anything, it was always a really subtle effect. But this time, hooooo buddy, this time. Pre-meal, this IPA was an IPA, extremely bold and bitter. Meal arrives, I shove whatever quantity of extremely spicy in my mouth, and at some point finally decide to rinse some down with a little beverage. I kid you not, that IPA tasted sweet after all that capsaicin. It was wild.
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Took them long enough. I've always hated IPA's, largely because they give terrible hangovers. Probably because they're loaded up with preservatives to play it safe with the batch like you said.
There's a reason lagers are so popular.
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