I think craft beer has an inferiority complex compared to wine, and the diversity in hops are another attempt at a beer equivalent to terroir (where wine takes

I think craft beer has an inferiority complex compared to wine, and the diversity in hops are another attempt at a beer equivalent to terroir (where wine takes on different characteristics based on climate, soil, and other factors). The rise of sours and wild yeast strains are being marketed similarly, as are limited-run stouts that should be aged by the buyers. All of this on a beverage whose legacy has been the quest for consistency. It's a strange side effect of craft beer's "elevated" status. Multiple breweries in the same town need to differentiate themselves as if they are farms growing the same product acres apart. The more I think about the bizarre trends in the industry, the more I appreciate beer history.