The Brülosophy Show: Freeing Bound Thiols In A Cold IPA | exBEERiment

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.

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8 thoughts on “The Brülosophy Show: Freeing Bound Thiols In A Cold IPA | exBEERiment”

  1. Nice job Martin. I like the format. Of course you’re a pro in front of the camera. It was especially interesting to actually see triangle tests in action.

    I’m truly glad the results came out insignificant. I don’t want to add all that extra stuff (or feel guilty that I’m not).

  2. Fantastic video! Thank you for putting in the time and care!

    Why does adding a big dry hop supposedly reduce thiol character? Is it a matter of just too many other flavors? I did a 2 oz/gal dry hop on a thiolized yeast beer and it was fantastic and had plenty of thiol flavor.

  3. Wait a minute… you added the thiolized yeast to both batches? So you were testing whether the “exta” thiol treatment (first wort hops and thiol powder) made a difference, not the use of tholized yeast. No wonder you didn’t get the effect! Why not do the full comparison of thiolized yeast + first wort+ thiol powder versus nonthiolized + non first wort + non thiol powder?

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