I wonder if we can utilize hop flavors using specific kinds of yeasts. For example, say ı'm going to use Cascade in my Pale Ale. Cascade has some spicy citrusy grapefruity flavor. Is it possible to manipulate these flavors to push spicyness and supress grapefruitiness, or vice versa, using specific yeasts? Here I'm excluding dry hopping as I suppose the yeast will be done with the process already, I want to manipulate the flavor/aroma hops that are used in boil.