I recently tried X-Thiols NEIPA from Great Lakes Brewery in Toronto, so this was a very timely video for me to learn more about Thiols. Thanks for the crash-course! Great video.
@@soccerphyico I liked it, as I do several of GLBs NEIPAs, but I didn’t notice anything unique or special about it. However, I wasn’t really thinking consciously about observing the flavours at the time. I’ll have to drink another while more intentionally observing the flavours.
We're just down the road from Yakima, where most of our hops come from, and grew our own Cascade and Centenniel. A pouch of Cosmic Punch is on deck to unleash these beasts, and some others. Can't wait.
We've used Hop Unlock Thiolised Yeast in our new West Coaster, dry hopped with Talus, Centennial, and Idaho 7. Results were great so looking forward to using it in the future, perhaps adding in hop-mashing to create a big tropical pils! Thanks for the inspiration guys!
Haha thanks for the compliment. Probably because most people don't want to watch a 20 minute exploration of bound thiols in artisan brewing. But very glad you do!x
Very cool to see a thiol focused video! I recently made a very experimental brew focusing hugely on thiols. American 2-Row (apparently has a lot of thiol precursors in it), Saaz in the mash hop, and then Phantasm powder added during the whirlpool. It was a pressure fermented (25psi) braggot lager using Lunar Crush Lager yeast by Omega. Ended up at 8.2% ABV (3.5lbs of orange blossom honey was used in it) and was a huge crowd pleaser at one of the local breweries I frequent. The aroma was off. the. charts. and I had to keep reminding people that no juice was added to this, all the flavors and aromas were coming from those thiols. Really excited to see more on these and what people start brewing with them! Cheers!
Ive been using bulldog mead yeast for years and over the past few years strted experimenting with braggots and using the mead yeast as opposed to ale yeasts does seem to add an extra layer of flavours and aromas (and strength) to my braggots.
We made 2 “thiol-boosted beers” last months. We are lucky enough to be able to use these amazing yeasts here. The Cold IPA was the biggest noticeable improvement with aroma and flavour. It had Citra, Nelson and Chinook in but the Nelson really stole the show. I’ve heard that this will bring back some fantastic forgotten / less used hops like Mandarina Bavaria, Perle and Calypso because of their. I would be interested to find out which UK hops benefit from this break through. Time to test it out. For science!
Rogue Ales here in the U.S. has a beer with a tropical vibe and aromas. It is called Newport and it is a Pale Ale and they nailed it with that one. I'm still trying to find a true Tropical IPA, but have not come across anything yet. The closest I have come is Tropical Double Broken Heels by New Trail. It is a hazy and it lists on the can all the tropical fruits that they used, but it tastes grapefruity/citrusy. It has to be the hops their using.
Lagunitas hop labs are brewing with some of these, had some really excellent beers at the weekend at the taproom which I think were using the berkley yeast you mention.
WHC Hop Unlock been in the fridge for a month and it’s being used for the next brew. Motueka & Riwaka in the mash and will sample to see if req’d as a DH too💥 🍻
Reckon this is such late knowledge over here because of the lack of GMO yeast in the UK. Shame we are on a such a backfoot compared to our cousins over the sea who have been cranking out some amazing thiol boosted beers for years. Instead we seem to be left with some subtle expressions via technique and selection of yeast varieties. I would kill for some Star Party etc available in the UK.
I've seen a number of Tropical Lagers pop up in New England - this will add a really interesting new direction. Also - can anyone explain why Sabro is controversial? Love those coconutty vibes I get from it.
We have had a few local breweries here in NB, Canada use something called a Phantasm powder, which I assume is the same. Said it was from grape skins. I just thought it was dried and pulverized grape skin, as it did give the beer a grapey vibe
Awesome video as always....maybe even better cause I love the nerd stuff. Forwarded it to the rest of my team already as it should fit perfectly with the thiolized IPA I just got in. Can´t wait to try it and then see how the German laws screw us. Cheers!
If you created a yeast starter would you be Thiol-starter... twister thiol-starter... On a more serious note, could this be a saviour for UK hops? All the dry juicy blackcurrant from bramling or tingly mint from fuggles? Maybe the newer varieties would be something to rival US hops
If it weren’t you guys I would think I’ve stumbled upon a conspiracy video: There’s this secret compound that Big brother doesn’t want you to know about which can totally transform your beer drinking experience! Open your taste buds, sheeple!
Ya know, this is possibly and unpopular opinion. Not a fan of the thiols. It kind of masks the flavors in beer that I like and it reminds me of fake energy drink fruit flavor. I've tried at least 4-5 beers that have them added or extenuated, and I have not enjoyed it. I'll stick to my clear west coast IPA or english cask ales.
I'd like to know why British brewed beer tastes so bad compared with it's EU and American counterparts. We big up ourselves as the home of beer or something but fact is the Yanks and Europeans are the ones improving drinkability. Even spending £5.00 doesn't guarantee a good time here. I live in The South West and people have been bigging up UTOPIAN as a British lager brewery. It's expensive and as with many craft beers it's mediocre. You can get better lagers in the supermarket as long as you make sure what you buy wasn't brewed in Britain.
It's difficult to answer this as I don't agree at all! We've been all over the world and come to realise that the UK has many of the world's best breweries, and a unique culture when it comes to cask - which along with the lagers of central Europe are the most drinkable beers on earth. When it comes to microbreweries we have remarkable strength in depth and a much higher average quality than any other brewing nation on earth outside the US. Our lager scene is still growing and improving for the simple reason that cask ale has always been our go to, but in terms of modern American styles we're brilliant at it.
We needed the Americans to shake things up. We're only great at NEIPAs and who could get one of those wrong?Despite that, it's only the pioneers of British craft brewing; Brewdog, Thornbridge and Camden who have gained a national presence. Maybe Vocation. The reason we love our real ale so much is we tend to drink it in pints, it's less carbonated so easier to get down in volume from that perspective. By the time you're 2/3 down you're in love, the best beer you ever drank and unless it's a complete bummer you're back at the bar for another. It's bland stuff tho'. Even Punk IPA vs real ale, no competition, Punk IPA every time. Generally british drinkers are being ripped off compared with our brothers on the continent. We pay significantly more for significantly less. I enjoy your films, but I'd love to see one on why craft beer is so expensive. Is it a case of scale? The craft beers I drank in the US were never so significantly higher in price than they are here. I'm drinking a Brooklyn Pilsner for roughly 89p and it has more character than most craft lagers I've tried. So there is light, it's UK brewed. Why can't we have better quality beer? Is Carling the pinnacle of quality British brewing? They'd tell you they are, that they won't change because their customers number millions and love it. Of course they really don't. The reason our beer is mostly crap is because the majority don't drink for flavour or quality. They drink what their herd is drinking. The herd has decided it's Carling or John Smiths or Doom Bar. I'd like to see a film about taste.... buds.
Whoa, mind blowing! Powder kool aid beer does not sound fun. I'd give it a try --- in the name of science -- but might live with the regrets the rest of my life! Win-e. ewwwww haha
brad almost inhaling beer is so relatable
He actually does it most shoots. He's THAT relatable.
I've had beer come out my nose before at keggers but not in my nose! LMAO
Every day's a school day! I had never heard of thiols until this and I now have a new game to taste them in beers going forward. Thanks CBC!
I recently tried X-Thiols NEIPA from Great Lakes Brewery in Toronto, so this was a very timely video for me to learn more about Thiols. Thanks for the crash-course! Great video.
Whoa! Good to know Canadian breweries are in on the fun too. Hoping to pick some of this up next time I'm in Ontario, thank for the heads up!
Also being in Ontario, what's your verdict?
@@soccerphyico I liked it, as I do several of GLBs NEIPAs, but I didn’t notice anything unique or special about it. However, I wasn’t really thinking consciously about observing the flavours at the time. I’ll have to drink another while more intentionally observing the flavours.
We're just down the road from Yakima, where most of our hops come from, and grew our own Cascade and Centenniel. A pouch of Cosmic Punch is on deck to unleash these beasts, and some others. Can't wait.
We've used Hop Unlock Thiolised Yeast in our new West Coaster, dry hopped with Talus, Centennial, and Idaho 7. Results were great so looking forward to using it in the future, perhaps adding in hop-mashing to create a big tropical pils! Thanks for the inspiration guys!
Always a delight to catch these videos as soon as they drop! Excellent video lads!
"...Not as good as beer" - classic British understatement! Cheers guys!
Really curious to try this.
I want to formally invite you to stay with us in New England and visit any brewery you like, I'll drive. You gents are so much fun.
The up close and dramatic footage of Brad we've been waiting for. "This changes everything!" 😂
How does this channel not have more subscribers?
Haha thanks for the compliment. Probably because most people don't want to watch a 20 minute exploration of bound thiols in artisan brewing. But very glad you do!x
Great video! Small thing - it's Garage Project. Garage are in Spain :)
Very cool to see a thiol focused video! I recently made a very experimental brew focusing hugely on thiols. American 2-Row (apparently has a lot of thiol precursors in it), Saaz in the mash hop, and then Phantasm powder added during the whirlpool. It was a pressure fermented (25psi) braggot lager using Lunar Crush Lager yeast by Omega. Ended up at 8.2% ABV (3.5lbs of orange blossom honey was used in it) and was a huge crowd pleaser at one of the local breweries I frequent. The aroma was off. the. charts. and I had to keep reminding people that no juice was added to this, all the flavors and aromas were coming from those thiols. Really excited to see more on these and what people start brewing with them! Cheers!
Wow what a recipe! We need to brew with it for the channel asap.
Saaz in the mash = tropical aromas? My mind is blown as well Brad. C-R-A-Z-Y !!!
Haha Saaz in mash + thiolised yeast remember!
I had some wee-nay earlier today. It was good, but a nice bitter would have been better.
Is THAT how it's spelled?!
Ya can’t beat a bitter it’s always much better
Ive been using bulldog mead yeast for years and over the past few years strted experimenting with braggots and using the mead yeast as opposed to ale yeasts does seem to add an extra layer of flavours and aromas (and strength) to my braggots.
Great video, thanks guys
great video -very interesting. Will make for an exciting next few years in the craft beer world
We made 2 “thiol-boosted beers” last months. We are lucky enough to be able to use these amazing yeasts here. The Cold IPA was the biggest noticeable improvement with aroma and flavour. It had Citra, Nelson and Chinook in but the Nelson really stole the show.
I’ve heard that this will bring back some fantastic forgotten / less used hops like Mandarina Bavaria, Perle and Calypso because of their. I would be interested to find out which UK hops benefit from this break through. Time to test it out. For science!
Rogue Ales here in the U.S. has a beer with a tropical vibe and aromas. It is called Newport and it is a Pale Ale and they nailed it with that one. I'm still trying to find a true Tropical IPA, but have not come across anything yet. The closest I have come is Tropical Double Broken Heels by New Trail. It is a hazy and it lists on the can all the tropical fruits that they used, but it tastes grapefruity/citrusy. It has to be the hops their using.
Lagunitas hop labs are brewing with some of these, had some really excellent beers at the weekend at the taproom which I think were using the berkley yeast you mention.
was almost like a tropical summer ale, hard to describe
Lagunitas were indeed one of the early adopters, and even used one GMO yeast that literally created linalool or geraniol I forget which
WHC Hop Unlock been in the fridge for a month and it’s being used for the next brew. Motueka & Riwaka in the mash and will sample to see if req’d as a DH too💥 🍻
So did they know that the compounds would produce the flavors that they do, or was it just simply thiol and error?
Thiols for miles, haze for dayz
Been drinking and enjoying the Thiol unlock beers from Burnt Mill recently. Now I know what it is!
Reckon this is such late knowledge over here because of the lack of GMO yeast in the UK. Shame we are on a such a backfoot compared to our cousins over the sea who have been cranking out some amazing thiol boosted beers for years. Instead we seem to be left with some subtle expressions via technique and selection of yeast varieties. I would kill for some Star Party etc available in the UK.
I've seen a number of Tropical Lagers pop up in New England - this will add a really interesting new direction.
Also - can anyone explain why Sabro is controversial? Love those coconutty vibes I get from it.
We have had a few local breweries here in NB, Canada use something called a Phantasm powder, which I assume is the same. Said it was from grape skins. I just thought it was dried and pulverized grape skin, as it did give the beer a grapey vibe
Don't Dis the Kool Aid! LOL Thank you for answering me when I thinking "WTF is Phantasm?"
Are you going to make it to Biggleswade for the beer festival
Thanks guys nice video something else to look out for now
Haha you can read that both ways. Excitement or resignation!
Awesome video as always....maybe even better cause I love the nerd stuff. Forwarded it to the rest of my team already as it should fit perfectly with the thiolized IPA I just got in. Can´t wait to try it and then see how the German laws screw us. Cheers!
Anyone used what looks like the only options available in the UK: WHC Hop Unlock and WLP077?
If you created a yeast starter would you be Thiol-starter... twister thiol-starter...
On a more serious note, could this be a saviour for UK hops? All the dry juicy blackcurrant from bramling or tingly mint from fuggles? Maybe the newer varieties would be something to rival US hops
If it weren’t you guys I would think I’ve stumbled upon a conspiracy video: There’s this secret compound that Big brother doesn’t want you to know about which can totally transform your beer drinking experience! Open your taste buds, sheeple!
I’ve just realized that by posting this I have probably made RUclips either demonetize this video or make it viral…
How much saaz in mashing would be needed for IPA?
Is there any loss/gain in concentration of thiols in cryo vs regular hop pellets?
"Why does my IPA taste weird?" Well, because it's an IPA.
I kid.
bradders, where's your shirt from?
I thought you wanted to put SARS into your beers and I thought "F me, we just got over Corona, lads." hahaha
I once had a wine that tasted intensely of sesame?! Could that have been a product of thiols
Nate, beer wizard, at Treehouse Brewing claims to use brewing salts. Is this Thiols?
Ya know, this is possibly and unpopular opinion. Not a fan of the thiols. It kind of masks the flavors in beer that I like and it reminds me of fake energy drink fruit flavor. I've tried at least 4-5 beers that have them added or extenuated, and I have not enjoyed it.
I'll stick to my clear west coast IPA or english cask ales.
Oh, another new thing.
I'm wondering what the amount of Saaz hops would be required in the mash on a homebrew scale?
Oh I see now in the Scott Janish article it's 8g/l
homebrew recipe will come? 🎉
Once again, Brad with the glib introduction (quoting Jonny). Not at all! I think Brad did a good job on that one!
I think Brad called it Glib, not Jonny!
I certainly did glibulous maximus
‘Thiol lighter’
i am dont really sure i want GM beer
Brad looks lost...
I'd like to know why British brewed beer tastes so bad compared with it's EU and American counterparts. We big up ourselves as the home of beer or something but fact is the Yanks and Europeans are the ones improving drinkability. Even spending £5.00 doesn't guarantee a good time here. I live in The South West and people have been bigging up UTOPIAN as a British lager brewery. It's expensive and as with many craft beers it's mediocre. You can get better lagers in the supermarket as long as you make sure what you buy wasn't brewed in Britain.
It's difficult to answer this as I don't agree at all! We've been all over the world and come to realise that the UK has many of the world's best breweries, and a unique culture when it comes to cask - which along with the lagers of central Europe are the most drinkable beers on earth. When it comes to microbreweries we have remarkable strength in depth and a much higher average quality than any other brewing nation on earth outside the US. Our lager scene is still growing and improving for the simple reason that cask ale has always been our go to, but in terms of modern American styles we're brilliant at it.
We needed the Americans to shake things up. We're only great at NEIPAs and who could get one of those wrong?Despite that, it's only the pioneers of British craft brewing; Brewdog, Thornbridge and Camden who have gained a national presence. Maybe Vocation. The reason we love our real ale so much is we tend to drink it in pints, it's less carbonated so easier to get down in volume from that perspective. By the time you're 2/3 down you're in love, the best beer you ever drank and unless it's a complete bummer you're back at the bar for another. It's bland stuff tho'. Even Punk IPA vs real ale, no competition, Punk IPA every time. Generally british drinkers are being ripped off compared with our brothers on the continent. We pay significantly more for significantly less. I enjoy your films, but I'd love to see one on why craft beer is so expensive. Is it a case of scale? The craft beers I drank in the US were never so significantly higher in price than they are here. I'm drinking a Brooklyn Pilsner for roughly 89p and it has more character than most craft lagers I've tried. So there is light, it's UK brewed. Why can't we have better quality beer? Is Carling the pinnacle of quality British brewing? They'd tell you they are, that they won't change because their customers number millions and love it. Of course they really don't. The reason our beer is mostly crap is because the majority don't drink for flavour or quality. They drink what their herd is drinking. The herd has decided it's Carling or John Smiths or Doom Bar. I'd like to see a film about taste.... buds.
Whoa, mind blowing! Powder kool aid beer does not sound fun. I'd give it a try --- in the name of science -- but might live with the regrets the rest of my life!
Win-e. ewwwww haha