They do in a town with a decent craft scene. It's just the new places don't always have their cleanliness protocols on lock after scaling up from their garage and a super hoppy IPA can hide a lot of off notes. Run far away fom a new place that opens with only six IPAs and no other styles; they're hiding some grossness.
In Denver off the top of my head, Hogshead specializes in cask, Prost brews most of their beers according to Reinheitsgebot, Crooked Stave specializes in wild yeast sours. There's a bunch of others too.
Nowadays my go-to beers are either my local places with no/limited distribution or grabbing a pint or two at some random place while out of town, so it's kinda hard to give specific, actionable, recommendations.
"New England" IPAs aren't overly hopped, have more of a citrus character, and are not as astringent as classic IPAs. I don't like super-hopped beers, but I like NEIPAs. But they're definitely "trendy" at the moment.
New England is much more heavily influenced by Ireland and the UK, and I think that's why we don't get many good examples of continental styles around here. I also suspect that a lot of people who move from a brewing hobby to a brewing business have a lot more experience with ales, and less experience with lagers.
I've never had an excellent hefeweizen made outside of Germany.
NEIPAs are by definition excessively hopped, it's just mostly (if not all) dry hops that impart the aromas you described instead of bitterness that's associated with classic IPAs.
I feel like that is pretty much all craft beer in the US is.
I just wish we could get some good European style lagers that are ubiquitous in Europe but don't exist in the US for some reason.