I heard a real-world explanation about why IPAs are the most common and commonly-sought craft beer. Half the reasons are unflattering, but a few are valid.

1. They’re harder to fuck up because the Hops covers every damn thing and is so forgiving. Ever heard a cooking show talk about how hard a perfect Filet Mignon is because you can’t hide behind anything and everyone knows what it should taste like? Ditto with a good red ale or even pilsner.
2. Similarly, nobody is known for their signature Filet Mignon because (within reason) a filet is a filet. Ditto with most types of beers. IPAs give opportunity for a lot more variety. Which is why you have more breweries making them, and then more people consuming them. I go out of my way to find non-MGP whiskey because MGP whiskies all taste the damn same to me, and I usually find a couple unique bottles every year. I can respect someone who wants to try a totally new beer every week and just fall back on a few faves.
3. Related again to #2. Beyond being “SO hoppy”, IPAs have more unique flavor profiles than all other beers combined. Different hops can net you notes of orange, lemon, grapefruit, or notes of the pith of one of those, or notes of the rind of one of those. Different amounts or processing of hops can give you different intensities of those. That’s a lot of flavor profiles from sweet to sour to bitter, all in the same category.

So I’m “basic” nowadays re: beer, and I despise IPAs because I literally cannot stand the bitter&pithy ones (esp Grapefruit Pith), and there’s no easy way to know what an IPA will taste like till you’ve paid for it and cracked it open. I also get reflux and nothing blows that shit out of the water like an IPA. There’s a hops shop down the street from me, but if I’m going to brew a beer (super rare, I usually make whiskey or mead) it’s gonna be something will a chill flavor profile.