As a former home brewer, when I taste a ton of hops, the first thing that pops into my mind is "oh they screwed up the batch" because a fistfull of hops was a way to wipe out bad flavors and save material.
As a home brewer, just because one person tried to salvage crap by dumping hops into the boil does not automatically make all hoppy styles crap. Perhaps more forgiving for less-experienced brewers, but doing them well still takes skill.
It's one of those things so common and spoken about among brew clubs that I saw it as an established truth. We always gave the PNW brewers crap for over reliance on hops. In the time and place I was at, porters and stouts ruled.
The hardest thing to brew at home is actually a pale ale or a light lager. You can't hide any mistakes in those because they are 'sex in a canoe' beers.
