| Tell me More! Let's start with what is a Thiol. You probably heard this word used a lot in the last few years, especially when talking about hops & biotransformation. With the boom in craft beer there has been a lot of research around hop aromas and essentially a Thiol is the chemistry term for an organosulfur compound. In layman's terms depending on a specific Thiols makeup it can smell like anything from citrus to garlic and even roasted coffee etc. Thiols exist in two forms either Free (Aromatic & Volatile) and Precursor (Unlocked during biotransformation). Some of the More! popular Free Thiols are those produced from southern hemisphere hops that give off tropical fruit aromas.
Speaking of tropical fruit Thiols, let's talk about Phantasm! It's derived from the legendary Marlborough Sauvignon Blanc Grapes, Phantasm is a Thiol precursor powder that in the right fermentation conditions will unlock large amounts of free thiols like 3SH bringing tropical, passionfruit aromas to your beer. Thiols pair exceptionally well with Esters and Terpenes and can bring depth and complexity to a range of styles including IPA, Lagers and Mixed Fermentation.
For the best results i.e. More! free Thiols, we recommend using one of the yeast strains below. They will greatly increase β‑lyase biotransformation activity.
Recommended Thiolized Yeast Strains: - Omega Yeast - Cosmic Punch Ale (OYL402)
- Omega Yeast - Lunar Crush Lager (OYL403)
- Omega Yeast - Star Party Ale (OYL404)
- Omega Yeast - Helio Gazer Ale (OYL405)
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