Let’s discuss thiols! Thiols have been the recent hot topic when discussing biotransformation in beer. These compounds are commonly associated with terms like tropical, guava, and passion fruit aromas, but what are they and how can we maximize them? In this presentation, we will have a brief overview of biotransformation, an in depth discussion regarding thiols, thiol precursors, and yeast influence, and wrap it up with various ways breweries can use this information in their own facility and experimentation.

Click here for the PDF of the presentation.

BRITTANY CHRISTIANSON

DIRECTOR OF TECHNICAL SALES, BERKELEY YEAST

NanoCon Online 2021