I'm not going to vote as I'm on the fence. Having spent the summer in the US the traditional styles they do (read: hoppy) blow away anything else. Hiring a US brewer is one thing, but you need access to the freshest ingredients too. None of my beer snob friends even in Utah would drink an IPA older than 6 weeks old, and were reluctant to drink anything made from the 2015 harvest.
Mixed fermentation doesn't exist so the Belgians are safe in that regard. Kettle sours, which are not far off Berliners, are a mixed bag.
So what is good enough? Stouts and porters, yes we do those very well. Even twists like Belgian style porters (aka Mescan) come out well.
In summary if you want to produce world class beer, you need to look at the bigger picture. Half measures and short cuts don't work.