I know we all like to quibble over various esoteric brewing parameters; it's part of the fun of the hobby (for me at least). I also sometimes lose sight of how far "we" have come*. I just stopped in to my local watering hole (4 drafts, 2 craft) and they've had Sam Adams Winter Lager on tap for two days, labeled as Rebel IPA. I went back and lifted the keg - about 80% empty. I was the first person to notice.
I'm not sure what this says, other than that it's a dive bar in a small town. But when we vigorously debate how to achieve "it", it's probably worth bearing in mind.
*I say this as a young'un in the industry.