I know your thoughts about tannins and agree in most circumstances. A tannic presence in a my glass of lager or many other styles would be (has been) a deal breaker. I have to say though that with the citrusy, fruity, tropical flavors, and at times a sweetness that comes from using many of the in vogue hops for PA/IPA the drying/tannic presentation is not entirely unwelcome to my palate. However I don't think they should turn your mouth to cotton or come across harsh (entirely subjective, I know). In fact IMO some tannic presence is a significant contributor to the "juicy" in the NEIPA. Thoughts?
Also, there has to have been dry hopped beer you enjoyed…. or maybe not? The worst of the polyphenols introduced by the dry hop seem to drop out fairly quickly or, in some circumstances, bond with protein in the beer to make, wait for it….
haze.