Greetings — I brewed my first NEIPA yesterday. The recipe I’m using calls for huge hop additions during fermentation, although I don’t I don’t understand why. So, I’m reading the new style 21c (Hazy IPA) from the 2021 BJCP and on this subject in the Characteristic Ingredients paragraph, it states: “Biotransformation of hop oils during fermentation adds to the depth and fruit complexity”. Anyone have any idea what that means? Biotransformation??