There’s been a lot of talk in the brewing world about thiols - aromatic compounds that evoke intense citrus and tropical fruit notes. The problem lies in getting these thiols into beer. For this exBEERiment, I’m brewing two Cold IPAs side-by-side, similar recipes with each using thiolized yeast, but in one batch I’m going to employ various methods to free up bound thiols. Then, I’ll have participants attempt to distinguish the beers in a blind triangle test.

RECIPE & METHOD
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GREAT FERMENTATIONS GLACIAL ADVANCE RECIPE KIT
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EQUIPMENT USED
Clawhammer Supply 240v eBIAB System: [ Ссылка ]
Spike Brewing FLEX+: [ Ссылка ]

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CONTACT: martin@brulosophy.com

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