Biotransformation! Thiolized! Big School Words! This new hazy IPA is full of big flavors and aromatics! Starting in the mash tun, we mash hopped with Cascade and Saaz hops. This technique is called mash hopping and when applied in the brewing process, helps convert thiol precursors into a form that makes it possible for fermentation to generate rich, tropical aromas. We then added in Simcoe and Motueka hops to the whirlpool, to maximize aromatics and minimize bitterness. Fermenting with Omega Yeast Cosmic Punch Ale, this strain aides in generating thiols through biotransformation, releasing tropical aromas. Biotransformation of hops is a process by which yeast change less desirable hop compounds into more desirable bold flavors and aromas. Thiols are highly impactful aroma compounds that evoke grapefruit, passion fruit, and guava. Once fermentation was rocking, we did two dry hop additions of Mosaic, Simcoe, and Motueka hops, further adding juicy, tropcial aromatics.