Yes. Drying out the beer allows the hops and other additions to come through more. (This is why West Coast IPAs are traditionally very dry) You can also do this with fruit beers as well. A lower attenuating yeast or a higher mash temp (or any combo really)... leaving the beer with more un-fermentable sugars will increase the sweetness, malty-ness (depending on some what grains) and somewhat "cloud" hop flavor and other nuances in the beer.