I have an english co-worker, and we will sometimes go out for a drink after work or on weekends. He asked me once, "why do you Americans have to make all your beer 7-8%+? Don't you want to go out, have a few pints, go home, and get up and go to work tomorrow feeling good?" I have to agree with him. When I was in England, you stop off for a few pints at the pub, have 2-3 and can easily get up early the next day. The bitter and dry stout are the standard bearers of this. Very flavorful beer, good body, but around 4%. However, that is a big part of their culture. I guess it is all about what you are looking for.
I kind of view the American craft brew industry as in its adolescent phase. Brewers and consumers are exploring boundaries, seeing how far they can push it, but there are a ton of "me too" beers. The double American IPA is the perfect example. If one guys beer has 120 IBU's and 8%, another has to have 130 and 8.5%! However, it seems pretty obvious from what is on the shelves, that extreme sells, so you can't blame them for trying to make money. Some bars get it, and serve appropriately high ABV beers in smaller glassware. Others seem to keep pouring those 10% belgians in standard pint glasses. All well, buyer beware I guess.