Foxy_Dread I think speed is the factor more than ingredients. Hoppy pale beers are cheaper to brew because the brew time is less so you can get more brews through the same amount of equipment. Conditioning time is less because no one expects the fucker to be clear.
Also, hopping beers is easy as fuck now as everyone uses industrially produces "90" processed hop pellets (so called because they're 90% usable/dissolvable solids).
The problem I have with all these citra hopped IPAs is that they're OK for the first pint but quickly become obnoxious after that. You cough two hours later and you still taste the lemony hops on the back of your throat. They really are the low end of the brewing skill bracket which is why every cunt makes them now.
