Effect of Hop Addition Timing on Thiol Concentrations in Beer
By Nick Harris, Cofounder at Berkeley Yeast Tropical flavor intensity in beer correlates with the concentration of thiols such as 3MH and 3MHA. These two molecules can contribute big notes of guava, passionfruit, and grapefruit. Certain yeast strains have been bioengineered for dramatically enhanced thiol biotransformation and produce beer with significantly more tropical character than […]
