Well, I think it's a myth that beer needs a month in the primary (really?!?!) and will not be good in 10 days if you brew it correctly. Perhaps that makes me a noob, but if my beer is finished, clear, dryhopped and ready, why the frick shouldn't I drink it?
A well made beer that is good in 10-14 days is perfectly doable, as long as it's relatively low OG (under 1.060 or thereabouts), an ale, properly made (correct fermentation temperature and yeast pitching rate), with non complex flavors (such as smoked or roasted malt).
I think we run into trouble when we make huge blanket statements about others' brewing abilities.
If a beer is done, it's not going to get "doner" by leaving it alone. If someone is unable to have a drinkable beer in less than 3 weeks, then they should look at process flaws.
If a brewer prefers the flavor of a beer that spent a month in the fermenter, that's one thing, but to denigrate others that hold themselves to professional breweries standards and actually package the beer when it's ready is insulting.