My theory: they taste like pine trees, and we've got a lot of pine trees, so it just feels right. Try drinking an IPA in Mexico sometimes. Super inappropes. But in PNW it makes sense. For awhile, til you get sick of it.

Here's an idea for a craft brew. Replace the hops with actual white pine needles.

And Googling for "beer with pine needles"...

...dammit. "Spruce beer". That idea is literally centuries old. At least five breweries currently use evergreen bits as flavoring agents, and at least 16 have tried reviving gruit recipes in some form or another. Apparently, Sitka spruce tips are popular in Alaska, being far more available than hops.

Yeah, the Alaskan Winter ale with spruce tips is good. Not as good as their Alaskan Amber alt beer. (Though, it's a bit variable, sometimes it's good, and sometimes it's the nectar of the gods.)

(Personally, I wasn't a fan of IPAs before they got big, but preferred the amber -> porter/stout range)

We've got a lot of pinetrees in michigan as well, but we generally dont have these super hoppy styles.

I think theres also regional hop variations, so maybe theyre just less piney here.

Cascade hops are super strong, and are grown out in the PNW/Colorado area, so that's a big chunk of the problem. Other hop varieties lend themselves much better to malty beers, or to darker options where the bitterness is more subtle.

Pine trees are even on the flag for New England.

Pine trees smell good. They do not taste good.

80% of hops in America come from the Yakima Valley, which is in Eastern Washington. They even have a large hop festival every year. I think this presence influences the beer scene dramatically.

The same reason there are so many JS frameworks.

Don't know about PNW (Pacific Northwest??), but at least over here (northern Europe) IPAs are terribly trendy, you can find them in every grocery store. I suppose it's some worldwide trend..

On the contrary, that's why so many are made.