i am actually considering using k-97 again this brewseason. i tried it for the first time last year and i found it was pretty good at accentuating hop flavour. i basically made a pale ale out of it, but fermented it pretty cool, high 50s. my plan is to do that again but raise the temp to mid 60s so it finishes off well.
i found it was low on esters but again, accentuated hops and made them quite flavourful. it definitely takes a lot of effort to drop clear though.
thats one of the reasons i cant stand the "labeling" fermentis does. i imagine this beer as an actual NEIPA potential yeast, but its been labeled "kolsch/alt/german ale/lager substitute" etc. its just an organism