It’s been a minute between drinks, but today we’re/I’m/we’m pretty excited about Thiols!
A couple weeks back we were lucky enough to hang out with our matey mate Nick from @onedropbrewingco. Nick is low key mental af. I’m pretty sure he’s from another planet/somewhere in NZ. I’m also pretty sure he’ll forget more than I’ll ever comprehend about beer and it was a bloody privilege to hang out with him for the day.
Although the specifics of the collab come out next week (it’s also one of the most hectic concepts I’ve been a part of), we can say it involves a focus on thiols.
While interest in thiols has been around for a few years now, much of the translation of research into brewing process has been lacking. We are just now beginning to see thiolised IPAs and products like Phantasm hit the shelves. And the effectiveness of much of the concepts have been conspicuously absent.
Thiols are an intensely aromatic family of organic compounds that contain a sulfanyl group. They are found in malt, hops and grapes. The kicker is that in their precursor or “bound” forms they are not aromatic. They must first be activated or “released” to show their real potential. This activation requires a catalytic enzyme from yeast, called beta-lyase. So thiols are a biotransformative product.
While we’ll go more in depth on some of these concepts in the following weeks, I just thought it was rad that we are constantly pushing harder to unlock the massive potential of the aromatic event horizon of beer.
A couple weeks back we were lucky enough to hang out with our matey mate Nick from @onedropbrewingco. Nick is low key mental af. I’m pretty sure he’s from another planet/somewhere in NZ. I’m also pretty sure he’ll forget more than I’ll ever comprehend about beer and it was a bloody privilege to hang out with him for the day.
Although the specifics of the collab come out next week (it’s also one of the most hectic concepts I’ve been a part of), we can say it involves a focus on thiols.
While interest in thiols has been around for a few years now, much of the translation of research into brewing process has been lacking. We are just now beginning to see thiolised IPAs and products like Phantasm hit the shelves. And the effectiveness of much of the concepts have been conspicuously absent.
Thiols are an intensely aromatic family of organic compounds that contain a sulfanyl group. They are found in malt, hops and grapes. The kicker is that in their precursor or “bound” forms they are not aromatic. They must first be activated or “released” to show their real potential. This activation requires a catalytic enzyme from yeast, called beta-lyase. So thiols are a biotransformative product.
While we’ll go more in depth on some of these concepts in the following weeks, I just thought it was rad that we are constantly pushing harder to unlock the massive potential of the aromatic event horizon of beer.
