Brewers make what sells, I like a good IPA, mostly in the summer months. My local microbrewery has a large selection but the IPA’s, largers and a few other styles sell the best.
I think extra hops in beers were originally used as a preservative, mostly by the Brits when shipping unrefrigerated brews to places like India. They may have been a bit hoppier than traditional British Session Ales, but I suspect they were nowhere near the acidic hop bombs that the macho boozers claim to enjoy as a further indication of their overall manliness. I’ve been homebrewing for over a dozen years and seldom use more than 1/2 ounce in the boil and an ounce or two at the end for aroma and flavor. Just like you add delicate herbs a spices as final touches on cooked items. (BTW, before I started brewing, I didn’t know the difference between beers and malt liquors. Malt liquor is basically beer without hops, that’s too flat for me).