Thiols

Start at the beginning or skip to the end: the choice is yours!

Continued experimentation leads to insight — read the latest findings.

What’s in a name? That which we call an IPA by any other name would smell as hoppy…

Laura Burns joined Lindsay Barr of DraughtLab at CBC 2023 to talk thiols, sensory, and split batch fermentations.

Imagine a world where hop flavors abound… thanks to yeast.

This lager’s bursting with fruit flavor

Juicy Bits has been described as the beer that launched a thousand hazies; WeldWerks, the house of haze. Thiolized yeast is now part of their juicy toolkit.

WeldWerks and Omega Yeast’s collab DIPA: when haze royalty meets Helio Gazer’s intense thiol potential, the results are Mega.

Thiolized sour beer + wine grape skins = success.

Lance and Laura came away with some rich perspective, and not just on thiols. New Zealand is a beautiful place. They sat down with us to talk about it.

Beer is arguably the most versatile brew in terms of raw ingredients. Elder Pine’s recent work continues to bridge their farm and forest brewery with surrounding wine country.

SLURP isn’t just a beer, but a project started at NoDa to best harness the use of thiol expression. It has since evolved into a means to make a more efficient juicy IPA.