IPAs have really evolved in the past 5-6 years. Dry hopping, which is where the hops are added during fermentation, as opposed to during the boil, has become a common technique. This gives beer intense hop flavors without all the bitter acid that comes out of the hop when it’s boiled. The resulting IPA is much less bitter than the ones being made previously.
Lucky for you, we’re at ground zero for great IPAs in Iowa. Toppling Goliath makes a ton. Pompeii is my favorite. Confluence makes a lot of good ones too. Des Moines IPA is more traditional, but their Extinction Event is a New England (the more modern) style. Lake Time’s Haze of Our Lives is damn tasty. Big Grove cans some really good IPAs too.
Our beer scene is really damn good given our population and culinary reputation.