It depends on the beer. I only drink craft and imports, but if we're talking something with higher alcohol or lots of hops, or both, that's more ingredients that went into it. Those beers also usually take more time to brew and ferment, meaning that's opportunity cost for the brewer. Even more for barrel-aged beers like Blvd Rye-on-Rye. Add scarcity & distance traveled and you have more expenses to get it into your glass. If the beer in question can only be found on tap, then that's more. only at that particular establishment, more again.
All of these things should be considered, so I have no hard-and-fast rule against what I'm willing to pay.
I think when you said nutritionist, you meant dietitian. nutritionist is a fairly meaningless and oft-abused "title".
dogfish head is one of my favorite breweries, and to those people that have opinions like Ted and Abe above should read the whole post by Sam, and consider my statement below: http://beeradvocate.com/forum/read/4343008…
ultimately I think the complaint made by the "hardcore" beer enthusiast (I would define myself in such a way), is that many quality craft brews have now found appreciation outside the bounds of the smaller hardcore community and is receiving some mainstream appeal. Thus those detractors who formerly would pride themselves on being "in the know" or having a select taste for something those lesser citizens were ignorant of now has something in common with those lesser citizens, and they find it unsettling.
Since its inception DFH has existed to push the boundaries of brewing and expose its customers to a celebration of that. Their slogan is "off kiltered ales for off kiltered people". Some of these are more accessible to less off kiltered people than others some are not. Just like many West coast breweries (like Stone) make very hoppy, aggressive beers for their customers, not everyone enjoys that style of brewing. Likewise for belgian-style breweries like Omegang.
brewing (or rather, brewers) should be looked at like drinkable art. some artists will be widely accepted, others will have a smaller cult following. Some are renowned for technique and precision, others for pushing the boundaries. not everyone likes Picasso, Monet, or gets Pollock, but they are all artists in their own regard and made contributions in many different ways (in some cases not just through their painting). Similarly, many of the beers that DFH brews are technical accomplishments (like 120) and others may be more creative (like some of the beers described by Sam in his comment).
For myself, I sometimes find it annoying when the people at the next table asking a waitress about those Boulevard "tank beers", but if I'm the only one ordering craft brews at my favorite restaurant, they probably won't have as many for me to choose from. What should be celebrated is not just the quality of the beer, but the acceptance and appreciation for something that is hand-crafted by passionate people for others to enjoy, and work to increase the knowledge of your fellow consumer. Ultimately that will make all beer better, but I imagine people will still say someone is over-rated.
Re: “Who's got the best breakfast sandwich in town?”
The Odessa at Urban Table. It's glorious. Biscuit, bacon, fried chicken, cheese, gravy.