Honestly, discovering east coast beers actually made me like hops.
My experience with west coast beers convinced me that hops were awful and that my ideal bear would have _just_ enough hops to prevent spoilage and that's it. Which is why I drank nothing but Scotch ales, Belgian beers, and milk stouts for a long time. Eventually, I even started moving away from beer as I finally decided to give wine a chance.
And then I tried a New England-style hazy IPA, and I fell in love. It's hoppy, but it's not bitter. Most have 40 IBUs at the absolute most, and 30 is pretty common (and when it's 40, it's balanced out by enough malt that the bitterness isn't detectable). They taste like alcoholic orange juice (less harsh than a screwdriver, though). So nowadays I will drink every hazy, juicy, and milkshake IPA I can get my hands on. (Edit:) So it turns out I actually do like hops after all; I just hated what west coast beers did with them.
And milkshake IPAs really make a mockery of the original concept of an IPA: not only are they not bitter, but they're actively sweet because they have added lactose (which is an unfermentable sugar and thus directly contributes to sweetness). They're great if you really want an IPA for people who hate IPAs.
I've toured a lot of eastern breweries tried countless east coast ipas. There certainly are plenty of ~40ibu ipas around. However, from my experience, you're most likely to find those at restaurants that are following the beer trends, slowly, and supermarkets. It's only been over the past couple years that most of my local shops started carrying mass produced double ipas besides arrogant bastard.
By and large the best places to get a good dipa is at the brewery. Most of favorites see very limited distribution and very small runs. Finding a triple ipa is a task on its own. Quality, and consistency is all over the place between breweries and batches. I've bought cans that've spoiled on the shelf. Some breweries have purchase limits because enterprising folk have filled vans with cases of beer to resell in other states.
Sours, like hill farmsteads ales, but more tart, have seen a resurgence. Stouts are still waning in popularity. Pilsners have a place in most long running breweries list as a fallback for those with less experienced or more traditional palates.
I've grown fond of strong kombuchas >3% abv, goses, dry ciders, and randalled brews that have been cropping up lately. I've also had quite a few beers made with teas that have been great. Don't write off meads or gruits either.
My experience with west coast beers convinced me that hops were awful and that my ideal bear would have _just_ enough hops to prevent spoilage and that's it. Which is why I drank nothing but Scotch ales, Belgian beers, and milk stouts for a long time. Eventually, I even started moving away from beer as I finally decided to give wine a chance.
And then I tried a New England-style hazy IPA, and I fell in love. It's hoppy, but it's not bitter. Most have 40 IBUs at the absolute most, and 30 is pretty common (and when it's 40, it's balanced out by enough malt that the bitterness isn't detectable). They taste like alcoholic orange juice (less harsh than a screwdriver, though). So nowadays I will drink every hazy, juicy, and milkshake IPA I can get my hands on. (Edit:) So it turns out I actually do like hops after all; I just hated what west coast beers did with them.
And milkshake IPAs really make a mockery of the original concept of an IPA: not only are they not bitter, but they're actively sweet because they have added lactose (which is an unfermentable sugar and thus directly contributes to sweetness). They're great if you really want an IPA for people who hate IPAs.