Biotransformation is what happens when yeast interacts with hop compounds during active fermentation, unlocking new layers of aroma and flavor. Kölsch yeast is typically known for its crisp, clean profile, but in the right conditions, it can convert hop-derived precursors into even more intense tropical and citrus notes.

For Special K, we dry-hopped during active fermentation, allowing the yeast to interact with the thiols and terpenes in our New Zealand hop blend. This process enhances the beer’s natural passionfruit, mango, and citrus zest character, while also softening any harsh bitterness, leaving a smooth, juicy, and ultra-drinkable finish.