This special episode of the podcast focuses on adjusting the thiol dial and is brought to you in partnership with the innovative and industry-leading team at Berkeley Yeast. They’ve been on the forefront of fermentation-related science since their inception, and whether it’s Fresh strains that keep diacetyl ultra-low, NA strains that make nonalcoholic beer that actually tastes like beer, Flavor-series strains that target specific profiles, or Tropics strains that deliver a burst of thiols, they’ve got the yeast that will help you make better beer.
This episode goes deep on the science of thiols, new research that busts myths about thiol expression in hoppy beers, useful ways that leading brewers are artfully integrating thiols into the overall profiles of their beer, clever ways to manipulate thiol expression and intensity, and much more.
Joining for this conversation are:
- Nick Walker of Ology Brewing in Tallahassee, Florida
- Gene Wagoner of ISM Brewing in Long Beach, California
- Tim Sciascia, brand ambassador of Berkeley Yeast
- Nick Harris, cofounder of Berkeley Yeast