We explored the limits of biotransformation of aromatic compounds with this hazy IPA. The addition of crushed edible Damask rose petals from our friends at Burlap and Barrel spices overloads the wort with geraniol, a floral terpene found in roses and abundantly in the Talus hops we used. When the yeast gets a hold of geraniol it is biotransformed into highly aromatic citranellol making the beer pop with bright floral and intense, fresh citrus aromas.