There's an actual physical limit on IBU in beer, and as you add more hops, you can't surpass it. In fact, past some point of diminishing returns, adding more hops results in less IBU, as the kettle gets crowded and utilization goes down. Saturation of iso-alpha acids in lower gravity, hot wort is around or just over 100 mg/L, and lower as gravity increases. Then a minimum of 20-25% of iso-alpha acids in wort necessarily precipitates out after cooling (solubility is lower at lower temperatures, these substances are a major component of trub in the fermenter) and with adsorption by yeast and other processes during fermentation. So really no beer can ever have much more than 80 IBU in reality, no matter how much hops were crammed in or what kind of alleged, calculated bitterness the brewer claims on the label. IBU aside, what that beer of chumley's can get out of all that FWH is a lot of flavor and aroma.