re: Ghost in the Machine.....

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I can't compare a sour vs dipa. I can appreciate the fact that there are costs associated with spontaneous fermentation (Waste, infections, age, fruit), which is something you can't work around. Show me a top tier lambic or gueuze (or American wild ale) as Cantillon or 3F at a much lower price.

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No doubt. And I certainly can't compare the processes that go into the 2 styles, since they are so different. But at the end of the day, I get more enjoyment from a DIPA than a sour, so my willingness to pay for the DIPA is going to be greater than my willingness to pay for the sour.

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Heady: $12 for 64 oz

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I have my $12 in hand. Please point me to where I can buy my 4-pack of Heady.

I do agree the price point is high though.