I found this fascinating, maybe I am just out of the loop.
"In 2017, Jason Perkins of Allagash Brewing presented at the Craft Brewers Conference on a study they conducted with Oregon State University to test the impact of dry hopping on beer attenuation and found that by adding dry hops to a fully attenuated beer (their sample was Coors Banquet), they could cause significant additional attenuation in the beer. Over 40 days, those dry hops were able to drop the finished Coors Banquet from about 1.014 SG to 1.007, taking the beer from 4.9 percent ABV to 6.2 percent by creating enzymatic activity that broke down nonfermentable dextrins in the beer."
Some other interesting information here. Makes you really think about how hopping has changed so much in the last few years.