Thanks for the forthright post. I'm not really interested in listening to a dorky beer podcast, but would be really interested to know what you learned from it with a sentence or two. I mean, you listened to it, but you didn't even reveal a hint of the synopsis. Then you said BT has nothing to do with taste, but you suspect it has something to do with haze. BT is supposed to produce flavor and aroma that wouldn't be possible without it in the context of normal ale fermentations.

Now, I wish I could agree with everything you said, but biotransformation does not produce haze. Clear beers can be made with BT. The interaction between protein and polyphenols produces haze. BT is not relevant for haze. Yeast in suspension is shitty haze. The best NEIPAs do NOT rely on yeast to produce haze.

People that chase hazebro beer often confuse the buzzwords. BT can happen with or without haze. So far, no one that chases BT can justify it. It's mostly marketing BS, but it's a real thing that happened a long time ago before NEIPA was a thing.