I've been hooked on this idea way too long, and done some experiments. I've concluded that wasabi(pepparot), doesn't suit the sugars in beer at all. Therefore I've decided to make a super-dry, greenly flavored, lightly golden colored, hopstanded IPA. I'm going to need yeast with high attenuation and some tips on keeping the sugars low, but balanced. I'm also going to add blue food coloring, for green beer effect. Any tips on yeast, best hops, and how to get a real funky result? Help is appreciated.