Ib-me, Ib-who? IBU! This Thirsty Thursday is a classroom lesson on one of the basics in brewing, IBU. What is it, how do I use it, how...
WE HAVE A THIRST FOR GOOD BEER & KNOWLEDGE
When you google Thiols, you are met with the basic description of a brewer - a pungent and disagreeable odour. While we can agree that brewers do indeed have a pungent smell, also like Thiols, it’s not always disagreeable.
A family of incredibly aromatic compounds, found in malt, hops and fruit, we have discussed how they contribute to wine aromatics before, now it’s beer. Hot topic lately in the brewing world, but the problem is they come in a bound/inactive form. So you gotta unlock them. Bring in the yeast.
Yeast hold the key to unlocking the thiol potential of these ingredients. And not all yeast are created equal.
In the search for active thiols, brewers have gone to enormous lengths, from selective yeast breeding, to using wild yeast, to infusing hops with passionfruit and pineapple, to using Savvy B juice in beers.
For our latest release we’ve gone with the passionfruit infused hop resin approach, brining that aromatic intensity. While we’ve also played with Savvy B juice (Crossroads, amiright?) and are also looking into some intricate yeast experiments. All just so you guys can have some juice.
In the words of my late grandfather who was a loyal drinker of a local macro beer - “I drink beer that tastes like beer. If I wanted fruit, I’d drink a juice”… well grandad why can’t we have both? 🌮💃🏽🍺
We can and we do. Thanks Thiols!
Buckle up for wine deep dives this 🍺 Thirsty Thursday 🍺. Discussing Amber Wine and it's rich, delicious history.
We interrupt this weeks 🍺 Thirsty Thursday 🍺 to put rocky montages on repeat and shout CHAMPIONS until we sound like Sylvester Stallone.
Is It Wine? Is It Beer? No, It’s BARLEYWINE! In celebration of our tenth birthday and big beautiful birthday beer, we're talking Barelywine this 🍺 Thirsty Thursday 🍺 and...