This is the hot topic of the moment in CAMRA circles - many members seemingly tired of moaning about the price of beer in general and the "disgrace" of the short measure are once again turning on the very people who try their best every day to keep this national industry alive. What they cannot seem to get their heads around is that in order to survive these brewers must produce commercially acceptable beer. In order for the licensee to survive, he must sell commercially acceptable beer - which at the current time is golden and hoppy, predominantly.
People who want to see less pale, hoppy beers on the bar should be careful what they wish for. Or, as I have suggested in another similar thread, they should start a brewery themselves and brew the milds, porters and other beer styles that drinkers are apparently screaming out for.