Hope not. In the US, at least, the craft beer came to be dominated just by a couple of types that are easy to make - notably the IPAs. Some other types are present as well, but the selection and the quality are nowhere near. While it is a welcome change from a quasi-universality of the American Pilsner (Bud-cough-weiser-cough), a bit more diversity and more forays into more technical and difficult to succeed wines would do a world of good.

In the same way, I am just hoping that the transition towards Bio wines won't lead to a predominance of a new single style that would come to replace Bordeaux-like reds.