That's nonsense. Craft breweries are businesses and they'll sell what makes money.

Also, IPAs are incredibly hard to brew, store, and distribute consistently. Hops are probably the most seasonal part of a mash bill, and high quality finishing hops are in heavy demand. And the hop acids are subject to spoilage by heat, light, or oxygen. If you want "smothering a beer's other flavors" then look no further than whiskey/rum/et al. barrel aging (and I'm not judging, whatever floats one's boat),

This isn't aimed necessarily at you, but some people taste things differently. Cilantro, infamously. But hops are another. Maybe you don't like hops (or maybe you haven't had very good ipas?)