I understand that the homebrewer LODO evangelists wax on and on about the affect of hot side aeration on the flavor of their beer coming out. The PDF linked on that page appeared to be nonsense marketing by homebrewers.
Yes many of the big professional brewing systems work to limit oxygen... BUT WHY do they.
I don't want a bunch of evangelists telling me that they do it for certain purposes. I want to know why the big professional brewers chose those technologies as they have come up. The PDF talks about how the low level of oxygen is desired by the breweries because it leads to more shelf stable beers. But the authors of the PDF are just putting forth their personal opinions when it comes to talking about the immediate results of LODO brewing.
That resource had terrible citing so there was no way of knowing what the small amount of resources were saying.
Until it can be proven to not just be confirmation bias or a placebo effect I will still say the reduced oxygen has more to do with long term stability making sure that the consumers get the beer the brewers are making than it does to produce the correct beer in the first place.
I think most of the answers to your misunderstandings and strawmen are addressed both in the PDF and the linked thread. Anything else can be addressed, if you'd like, in that thread. Use of terms like "evangelists" isn't helping you.
This I agree with.More on-topic I will say that my unpopular opinion regarding beer is that I think unbalanced beers regardless of being towards hops, malt, or alternative flavors are not very good. I hate the majority of modern "imperial stouts" especially those in the vein of the Prairie Bomb! series. I find IPA's exceedingly boring. I love malty flavors as long as they actually are balanced with appropriate bitterness.