I get the joke- a dig on pastry stouts, juicy IPA, and whatnot.
Since I primarily am drinking what I make, I have very little experience with these less traditional styles. I'm not bothered so much that they exist & people like them, I just tend to drink closer to what I know from drink for 30 years or so. That said I'm not adverse to adding new culinary flavors into my own beers so long as they are subtle and complementary. All of this is subjective, no?