Why No Golden Ales?

I went to a grocery store with a well-stocked beer section yesterday afternoon after posting about Belgian golden ales and tripels.  I found that these ales are about as rare in a beer store as they have been in my beer drinking rotation.  There was a St Bernardus tripel, but that was about all.  I thought one of the half dozen Allagash selections might have been a tripel or golden ale, but no, they were saisons, sours, and barrel-aged beers.  The yeast dominant golden ales and triples are slipping into obscurity.  In their place are multiple types of sours and dark, high abv barrel-aged stouts and barelywines.   I have several barrel-aged beers and a handful of sours, but I never think of drinking them. The occasion never seems right, and at this point, I am not sure what occasion warrants cracking a barrel-aged stout.  I have nothing against sours or barrel-aged beers, I just wish their ascendance did not come at the expense of golden ales and tripels.