Technically, it experienced a resurgence because of HBT. For hundreds of years, hopped beers were made with barley malt, hops, water and yeast. It wasn't until the advent of the drum roaster and specialty grains in the mid-19th century that brewers were tempted away from single-malt beers. And since it was the 19th century that saw codification of hops varieties - and the 20th century really exploded like that - most of the single-malt beers were single-hop, as well. I have any number of extant historical methods and recipes that specify
amounts of malt and hops, not varieties.
So claiming that single-malt, single-hop brewing originated at HBT is cheek.
Now, claiming that you and cheesefood hit upon the method as a way of learning ingredients, that's another claim entirely!
Cheers,
Bob