Sorry, but the modern form of DIPA most definitely is one of the most accessible forms of craft beer. They usually aim for low to no kettle hops, only whirpool and high levels of rx hopping. Fermentation, mash and grist all serve to make the beer sweet. The end result: a beer low in bitterness, silky, extremely sweet (these beers can finish above 1.030) with intense fruity notes.
That is nothing like the DIPAs I am familiar with which are typically very dry and strongly hopped, with only enough sweetness to make it palatable. What you describe sounds to me more like Barleywine, though admittedly the style has wide interpretation. I also think we may have very different definitions of the word “accessible”.
