Me too. Earlier today while grocery shopping at my local Wegmans supermarket I had a six-pack of Head Hunter IPA in my hand but it was not exactly fresh so I decided to place it back on the shelf; I have a fresh batch of homebrewed Ekuanot IPA available now so... I understand what you are saying here. My speculation is that many (most?) craft breweries are producing their non-hazy IPAs to still have a softness aspect to motivate the Haze Bros to purchase those non-Hazy IPAs too. I am still waiting to see if in my area Cold IPAs will become a 'thing' since they represent the ultimate in clean and dry, a west of West Coast IPA sort of beer. Cheers! P.S. On a related note I just added the dry hops to my homebrewed batch my version of Pliny the Elder earlier today. That beer will be very bitter, dry and aromatic from 'traditional' American aroma hops (Centennial, Simcoe, Amarillo and Chinook).