Agreed that any ph measure is meaningless to the drinker, but final product ph could be important. Form example, a sour beer classic example that is 3.2ph vs another one right next to it on the list but being 3.5, might help show the difference or allowed variation. Another that jumps to mind is dry stout. There's times it sounds like helpful info, but I can't imagine asking volunteers to test and document and keep track of changes.
Final beer ph is one of those fine points that every brewer is welcome to explore on their own. Secret edge... ?