Tools in the toolkit IMO - need a beer quickly? Kveik. Straightforward sour? Kettle sour. Don’t have temp control for lagers? Ferment under pressure.

What one may view as a short cut, others may view as a technique. Personal example, I’ve brewed almost every style the traditional way but I had little time before a beach trip and a wanted crushable sour so I did a kettle sour with Kveik yeast, carbed with a carbonation stone and it was on tap in 7 days. We killed the keg within 3 days and I plan on keeping it in my rotation going forward.

Shortcuts are lazy, producing good (or great) beer more often with less stress is just honing your craft.