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Thanks @Kat_Balou and @maveco !
These questions were borne from my surprise by randomly picking three "craft" cans from the shelf in Tesco and two of them were way off I thought, I didn't think they had a nice balance at all, whereas one was a world away from the other two despite it being 7% (and I really liked it - Snake Dog IPA btw and I will probably be called a dumpster fire for liking it haha). I won't get caught up in the alcohol numbers game and I know I have my own tolerances for alcohol levels in beer, but I'm unconvinced by the high alcohol content level. I can now see why people hold lots of belgian beers in high regard.
youramericanlover
Sumo
It is not strictly true.
IPA's came about as they needed to be strong in alcohol to survive the journey to India back when we colonised it, hops also have anti-bacterial qualities so this added to the preservation of the beer.
You can make a low abv beer hoppy, as you point out that Brewdog have. It all depends on when you put the hops in the boil, early they give you bitterness, late in the boil/dry hopping you get more of the aromas.
Higher strength beers such as DIPA are just the current trend, I've found most are very imbalanced and too sugary/malty for my tastes.
In other words, it's bollocks