I think an interesting counterpoint here is that people are doing different things with hops now than they were a decade ago. Most of the really hoppy stuff I've had lately has been heavily dry hopped with little bittering hops during the boil. The result is juicy rather than over-the-top bitter. I would wager that average IPA these days has much lower IBUs than the average IPA did 10 years ago.
Is "juicy" different from Citrus-y? Most of the IPAs I happen to taste lately taste something like bitter grapefruit soda but I'd be interested in trying something actually new.
