Hops are great but I think they get too much credit. What about the yeast? When will people start to care about the yeast strain over what hops are put in the beer? Anyone can dump a S load of hops into the whirlpool and then dry hop the crap out of a beer. Sure, it's tastes good because hops taste good but there's no skill involved in that. Anyone who knows how to make beer, and wants to spend a lot of money on hops, can make a west coast/NE IPA...
The yeast though... So many breweries have their own house strain that they've captured, isolated, and developed on their own. Finding that right yeast strain to make the hops really pop and not get in the way is a much more difficult aspect to accomplish. Sure, we can use any clean high attenuating strain and come away with a nice IPA but it's the heady toppers and Pliney's that really do it correctly with their own, proprietary yeast strain.
So, yes, I'm tired of hearing about NE IPA's and the juice bombs, etc... To me, they're not special. I'm not saying they're not tasty and awesome, but there's really nothing stopping me from making them.