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The New IPA: Ch. 11

 We're almost there y'all. Keep rolling with me. Chapter 11 covers all things Thiols, a sulfur compound that enhances fruity flavors in a New England IPA. 


Polyfunctional thiols are coveted. These can be found freely in hops. They also exist in a bound state, which is released via the beta-lyase enzyme produced by yeast. Wine yeasts often possess loads of this enzyme, but new beer yeasts also possess it. Omega yeast offers a few products like Helio Gazer and Cosmic Punch.

List of Thiols

4MMP --> box tree, ribes, black currant ... tf is a box tree? and a ribe?

  • High Levels: Citra, Simcoe, Mosaic, Ekuanot, Galaxy, Nelson Sauvin, Apollo, Summit
  • Moderate Levels: Chinook, Cascade, Centennial, Amarillo, Hallertau Blanc, Cluster
  • you could use VIN7 yeast to unlock 4MMP

3MHA --> passionfruit, guava

  • 3MH turns into 3MHA. See below for more.

3MH --> grapefruit, gooseberry, guava

  • hot-side hopping additions due to loads of bound thiols, which need wort introduction to be extracted ... Hallertau Tradition, Hallertau Perle, Saaz, Cascade, Citra, Calypso
  • best suited for late-hopping b/c 99% of it is a precursor 
  • 3MH can be converted to 3MHA (passionfruit) in the presence of beta-lyase enzyme during fermentation
  • you could use VIN7 to unlock 3MH 
  • 3MH levels increase during the boil ... so using a high 3MH hop early in the boil may boost fruity thiols. 
  • malts can produce 3MH in wort... wild shit bruv. 

3SHol --> grapefruit

  • Cascade, Saaz
  • use in whirlpool, and introduce the enzyme to extract more free thiols (interestingly enough!)
2MIB --> apricot
  • Huell Melon, Riwaka, Southern Cross, Pacific Jade, Polaris


Janish recommends a low percentage of wine yeast blended into beer yeast to avoid the development of gnarly off-flavors. 5-10% would be a good starting point. The wine strain 58W3 can be commonly found at homebrew shops, but produces high phenolic content. To remedy this, remove wheat from your grist. Wheat contains high ferulic acid levels. 

Mash hopping with high alpha-acid hops can reduce copper ions in beer. This is important because copper will strip away fruity thiols.

Chico Yeast (WLP001) produces more monoterpene alcohols like geraniol and citronellol, as well as 3MH, than the German Ale/Kolsch strain. I wonder how chico stacks up to cosmic punch or burlington or other "modern IPA" strains. 

Geraniol and Linalool rich hops can synergize with thiol-rich hops to produce more complex and flavorful combinations. Geraniol-rich hops include brewers gold, centennial, olympic, cluster, simcoe, mosaic, chinook, crystal, bravo, and galena. Linalool-rich hops include nugget, crystal, mt. hood, fuggle, tettnang, citra.

Thiols may benefit from slightly cooler fermentation temperatures, showed one study. Test out your options and see what works best.



There ya have it. See if your hazy game takes a step up from all this thiol knowledge.


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