Dogfish Head

The Atlantic's food blog section has Clay Risen's piece on Dogfish Head's experimenting with ancient beer recipes that don't necessarily adhere to the German Rheinheitsgebot. My take is, good for them for experimenting, but I doubt I will like most of their beers given the 9% alcohol by volume. I would be interested in seeing how the different ingredients add unusual flavors (honey, rice, chocolate nibs), but have always found beers above about 7% too strongly alcoholic, which detracts and masks any other flavors. Should I be adding water to my beer?