Who Are You Calling A Thiol?

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.