Nowadays, your average 100% barley malt brew is likely to be so overly hopped that you cannot taste the malt anyway!
Nope. Not at all.
Beers (and ales) are brewed in particular and definite styles. Pilsners, for example, are full barley but
the malt is light in color and relatively light in flavor. Hopping is appropriate, having been developed over hundreds of years.
Some styles of ales, on the other hand, can be relatively full-bodied in malt and fully commensurate with abundant hoppiness. Scottish style ales or Extra Bitter ales are like that and are very tasty for those who can handle their full-bore flavors.
In the particular case of the India Pale Ale style, which features relatively light maltiness, there is
very frequently these days far too much hops. This is a distortion of the original style and can be
completely unbalanced regarding malty and hoppy flavors. Not to mention also excessively bitter.
Hops are not used just for flavor but also for their preservative qualities. The origin of India Pale Ales was for export from Britain to India so the original style used plenty of hops. Current exaggerated styles are, however, can be overboard.