Changes

In general, different yeast strains have a large impact on how hops are perceived in the final beer, including both perceived bitterness and flavors. For example, POF+ (phenolic positive) strains of ''[[Saccharomyces|Saccharomyces cerevisiae]]'' tends to mask the hop derived aromas in dry hopped beers <ref name="Sharp_Presentation" />. A beer hopped with the Tradition hop variety produced fruit flavors when fermented with Abbaye ale yeast, and woody/spicy flavors when fermented with US-05. When the beer was brewed with Citra hops, with US-05 the beer had sweet fruits/citrus flavors and more bitterness, but when fermented with the Abbaye ale strain the beer had a more one dimensional sweet fruit/floral flavor and less bitterness <ref>"Influence of yeast strain on hop aroma development in dry hopped beers." Christina Schönberger, Elisabeth Wiesen, Benedikt Matsche, Barth Innovations Yves Gosselin, Stephan Meulemans, Fermentis. Presentation slides at 35th Congress EBC.</ref>.

===Glycosides===