I agree with GP. I also think the need for modern craft beers to be 'in-your-face' has a lot to do with the American habit of drinking beer as cold as possible. This is not only inappropriate for many traditional styles of beers, it also dulls the palate considerably, making it hard to distinguish any subtleties in flavor or texture. If every beer you drink has to be just above freezing, you need flavors that will upend a tractor just to be able to make out a difference. I'm hoping that the pendulum of fashion will swing and folks will rediscover the delicate joys of beer brewed artfully, rather than relying on a truckload of hops to create flavor.
At Stephen P's suggestion, I'm adding Brown Ale to my list of styles to focus on. Enjoyed at a natural temperature, of course!