It seems to me that our concept of hoppiness is shifting away from IBUs and bitterness. Hopping a beer later in the process to make flavor/aroma bombs with a lighter emphasis on true "bittering additions" is a focus on hop oils and other delicates in hops. I wonder if the chest thumping around 100+IBUs bbers will eventually give way to oil content and some undefined future unit of aroma.
Just thoughts.