Agree.
I like IPAs, but (as I linked to in Post #3) they’re hogging up too much shelf space. Finding a locally-brewed wheat/hefeweizen is next to impossible. I also love a regular pale ale, but they’re as rare as hen’s teeth, too.
It’s no longer “pale” for one thing.
It’s just a poor descriptor; just as bad as a “black pilsner” would be. Sure, you could make a dark lager with a hop level and similar mash bill as a pilsner, and add some dark malt, but it wouldn’t be a pilsner at that point, black or not, and regardless of what the marketing people say.
Maybe it’s not a stout or porter, but it’s not an IPA either- it’s something else.
I always have problems with the consistency of the craft beers I get from the liquor stores. I find one I like, try it on a different occasion and find that they couldn’t quite match the last batch I had.
I find myself more and more just going to different tap rooms, sampling a few they have on tap at the moment (all places I go to have some type of sampler flight) and then filling up my growler with whatever tastes good to me that day.
Correct, it’s a Black IPA. 
The Beer Judge Certification Program recognizes not only the concept of a Black IPA but a Brown and a Red variant as well. You don’t have to like it but it’s a thing.
If it makes you feel better, they’re (for whatever definition of “they”) are wanting to call it a Cascadian dark ale. It just hasn’t caught on.