Is there such a thing as extreme beer?

According to this NY Times article, certainly.

A Taste for Brews That Go to Extremes – New York Times

Such is the ethos of extreme beers, an all-American genre in which brewers are engaged in a constant game of “Can you top this?” Whether using an inordinate amount of traditional ingredients like malt or hops, or adding flavorings undreamed of by Old World brewers, American brewers have created a signature style that beer enthusiasts seem both to love and hate.

In the last 30 years American brewers have produced exceptional versions of classic Old World styles, whether pale ales or Pilseners, porters or stouts. They’ve even resuscitated nearly extinct styles like India pale ale, now one of the more popular genres in the United States. But nothing has caught their imagination like going over the top.

Forget about I.P.A.’s, strong, hoppy brews developed by the British centuries ago to withstand the ocean voyage to colonial India. Americans are now making double I.P.A.’s, Extreme I.P.A.’s, even Unearthly I.P.A.’s.

Nowadays, the beer shelves are so crammed with brews labeled Maximus, Monstrous and Imperial that you feel as if you’ve stumbled into a file of e-mail spam.

In this world, bigger is always better, and why not? Hummers rule the road and 16 percent alcohol pinot noirs rule the wine ratings. Why not a beer like Stone Ruination I.P.A., so-called, the brewery proudly asserts, because of the ruinous effect of “this massive hop monster” on your palate. Are you man or woman enough for this beer?

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Brewers have always used the resiny cone of the hop plant to add bitterness and aromas to beer. Hops and alcohol also act as a preservative, and you could make the case that India pale ale, with its higher-than-normal alcohol and hops content, was an extreme beer of the 18th century. So it makes sense that most of the extreme beers today are characterized by their ultrahoppiness. Of the 25 beers we tasted, at least 20 of them would fall into the category of exaggerated I.P.A.’s regardless of what they call themselves.

To carry their extraordinary bitterness and aromatic zest, these beers need a sturdy foundation, so they tend to have outsize malty qualities as well as high alcohol. They are not therefore session beers, brews that you can drink in multiple pints over the course of an evening. Still, the best versions, in which all the elements are well balanced, are highly appealing.