Well, the bottom line is you seem quite ignorant about beer in general. The reality is that nearly all craft beer, with the exception of some niche styles, is only made with water, barley (or wheat), hops, and yeast. The other flavors that you’re mistakenly attributing to other ingredients are actually from the type of malt, yeast, or hops.

Examples:

• in saison, the yeast create all kinds of fruity and spicy flavors. No fruit or spices are added to the beer
• in hefeweizen, the yeast actually produce the same exact compounds found in bananas and cloves, giving the beer it’s signature flavor. Which is really cool
• many IPAs feature flavors from tropical fruits to piney, and all of this comes from the different hops. Azacca is a pretty dramatic example, I’ve had Azacca IPAs that I was shocked contained no actual mango
• beers brewed with brettanomyces yeast vary wildly in flavor, and can end up tasting like anything from cherry, cigar ash, wet hay, to a “horse barn”
• chocolately dark beers get that flavor from the extra dark barley malt, no actual chocolate is used

Most all craft beer is not “new”, with the exception of a small handful of styles, but is repopularizing historical and regional beers, and brews them the traditional way.

You’re just grumpy about tasting hops and yeast.