A friend of mine has a palate to die for. Well, maybe not that, but it's able to perceive things my palate cannot.
I'm not as sensitive to some flavors as others are. My friend commented once on an Apricot beer, lamenting that they'd used Apricot extract instead of real Apricots. When I tasted the beer, I couldn't detect Apricot at all. Neither could another friend. But there it was, on the label.
There's a middle ground here where nobody should feel offended, and it's surprising to me that some people are so invested in their process--on both sides, btw--that they cannot seem to perceive that middle ground.
1. Oxidation is a thing. Science doesn't lie.
2. Not everybody can perceive the results of oxidation.
3. Some might perceive the results of oxidation and, due to personal preference, prefer that flavor.
4. LODO processes can enhance malt flavors. On the cold side, LODO can preserve hop flavor and aroma. Not all can perceive this, nor is it always something some might see as desirable.
5. If the results of oxidation--on either hot or cold side or both--are minor, how minor, and is it worth the hassle of LODO brewing? That depends on one's values and goals.
6. Some have tried the results of German brewers and indicated they didn't care for it. Fair enough.
7. There are those who have done LODO brewing, think enough of the results to continue to do it, and refine the process. This should bother no one.