Recently spoke with a yeast manufacturer and they said that the one particular strain in question produces floral and mineral flavors. How would you describe "mineral"? I'm assuming it's different than earthy/dirt-like. In the greater context, I'm looking to align my hop selections for a pale ale to the yeast flavor profile and am curious about the mineral side of things. Yeast guy said an East Kent would work nicely but am trying to nail down what mineral really means.