i think the most loathsome and invasive style is actually this "cream ale". in my experience its simply the cheapest craft beer to make that will sell well. low OG, low hopping, simple and cheap grist. it would be better called "table beer", and its often done with no particular pinache or even skill because they know who will drink it, and they know these peoples tongues will simply identify it as "like bud/bud-light, but not as gross tasting". what a crap style.
Them's fighting words!
my issue is somewhat historically/location based, as "cream ale" was always a thing in canada and never really faded out of view. i know some places in the states have had it as well. it was nothing special, and known as basically NAIL by another name mostly.
over the past decade in ontario cream ale has in my opinion come to be the default macro replacement on craft taps, and so it is not done from any true passion or belief in the style but just doing what they expect people will buy.
more specifically, i have a lot of problems with ontario microbreweries because i think they are generally very bad, and continue to exist because they are "in" on the provincial government's beer monopoly, and because of the province's history of keeping out the great american microbrews. the latter has led to even educated and into-craft people having very poor palates for beer, while imagining that they are totally up to date and consuming beer of a similar quality to the stuff they see elsewhere in the world.
resultantly there are a lot of really bad examples of cream ale (bland all 2row grist or maybe corn or rice or even adjuncts, 10-25IBU, ANY yeast) here all selling for the minimum domestic craft price which is an insane $3.50 (pint at a bar $7 and up) per can wholesale.