Is it more wither sour and wild ale or whither?
At the recent California Craft Beer Summit, it seemed this style was more a past thought than a future one. Russian River Brewing is transitioning their sour space to hold more lager and pilsner production. Sierra Nevada is in the kombucha space and now also energy drinks. New Belgium is going hard into the VooDoo.
More local, Cellador Ales has moved into a space at Smog City while looking at their own taproom but are currently bottles and cans and before that move they had released one (or two) more seltzer-y items.
Personally, I think that the American palate that leans into nearly diabetic sugar territory is primarily to blame. There was never going to be a big market for Wild/Sour to start. Second, the cost is amongst the highest in craft even with the proliferation of $20+ 4-packs.
Small market and high price seems fine economically. But add in tough times and slow to no growth and you have a style that you move away from in search for profit, and I don’t mean profit in a bad way. Just that a labor intensive, ingredient intensive, time intensive beers are a luxury.