This is true for brewers too. Beer is endlessly fascinating with the amount of variables to tweak, but working in a brewery is a fairly routine process of reading the recipe and executing then same steps over and over.
At a brewery, or a restaurant for that matter, aren't you there to basically recreate a product based on a recipe someone else formulated? The person tasked with creating the recipe has the opportunity to practice artistry in this scenario, but they, too, may be under business related pressure.
You're right, even the recipe makers can't escape business pressure to make undesirable products. With the hard seltzer craze going on (in the US at least), a lot of brewers are starting to make it. They didn't get into brewing to make hard seltzer, but they can't ignore the fact that they will sell well and are cheap to produce.
