Expeditionary hop forces

The American trend of craft brewers stuffing more and more bitterness units into their products (this is not necessarily a bad thing) seems to be spreading. The Belgians, for one, appear to be following suit, as it seems that the less tradition-bound breweries are bringing in more and more, and I've seen some speak of dry-hopping. Cascade hops show up not uncommonly (for instance in Dochter van de Korenaar, been around a few beers but hadn't spotted it in Brussels 'til recently). The question is, do you see the trend continuing, how have your habits changed, and will the malt-bombs like the classic, big Belgians begin to punch back? Personally, I'm all for it as long as it doesn't become so dominant that everyone HAS to have a hop-bomb on the shelf. Thoughts?