Thiol Libre yeast - IPA fruit bomb!

[Druncan]

This sounds really interesting;
https://escarpmentlabs.com/blogs/resources/thiol-libre-how-to-liberate-thiols-in-your-beerUse AIPA recipe and then use this yeast with less hops!

Can't seem to find it in the UK though

 

[Brew_DD2]

This sounds really interesting;
https://escarpmentlabs.com/blogs/resources/thiol-libre-how-to-liberate-thiols-in-your-beerUse AIPA recipe and then use this yeast with less hops!

Can't seem to find it in the UK though

I believe they're not allowed to sell in Europe as it's GMO.

 

[Stu's Brews]

I believe they're not allowed to sell in Europe as it's GMO.

Yep, that is the problem with a lot of the 'thiol-releasing' yeasts.

Have just seen that this is now available though: WLP091 Best Coast Hazy Ale Yeast Blend - VAULT STRAIN

There is also this as an alternative to using a specific yeast strain, not seen it in the UK yet though: Phantasm Thiol Powder - 2.5 oz

 

[Brew_DD2]

Yep, that is the problem with a lot of the 'thiol-releasing' yeasts.

Have just seen that this is now available though: WLP091 Best Coast Hazy Ale Yeast Blend - VAULT STRAIN

There is also this as an alternative to using a specific yeast strain, not seen it in the UK yet though: Phantasm Thiol Powder - 2.5 oz

Yeah I'd see that a couple of yeast producers were putting their own non-GMO versions.

 

[Northern_Brewer]

I believe they're not allowed to sell in Europe as it's GMO.

That's true of the Omega ones - or more precisely they're gene-edited, which may well be allowed in the near future but at present are considered transgenic so are subject to the controls on such things.

Escarpment are being deliberately vague on the details, but have this to say :
Thiol Libre was made by breeding a kveik yeast with a wild yeast strain that naturally has high IRC7 gene expression. This strain is a great example of “hybrid vigor” because it ferments faster than the parental strains and displays stronger thiol biotransformation.

Health Canada has provided a Non-Novel Determination for Thiol Libre. Producers of Organic beer should contact us for more information prior to ordering Thiol Libre.

So the Canadian authorities regard it as the product of conventional breeding, but it's close enough to the line that some organic certifying bodies might have a problem with it.

But it's obviously a question of taking it one jurisdiction at a time, so they're not selling it outside Canada at the moment, not even to the US.

I get the impression a lot of European brewers need to get acquainted with the rules that currently apply to the gene edited yeast because they're pretty ferocious - like getting locked up ferocious if you really screw up.

And tbh although everyone wants to be the cool kid with the new toys, it sounds like Omega haven't quite found the right balance yet - their first effort was Cosmic Punch which is their version of 1318 with the version of IRC7 from their Chico (the 1318 equivalent is non-functional) and replacing the 1318 "control switch" (which is also broken) with a new one that's always switched on. But using yeast IRC7 isn't great apparently, whereas their newer efforts use the bacterial patB gene which apparently is a bit too good and gets a bit one-dimensional unless you dilute it down a bit.

 

[Druncan]

https://www.crossmyloofbrew.co.uk/online-store/Liquid-Yeast-inc-Kveik-p212526994
HOP UNLOCK. Naturally cultivated to have a strong IRC7 activity, it also produces a large amount of beta-glucosidase that is involved with biotransformation. The yeast in itself produces a very powerful tropical ester flavour profile similar to Saturated or Sanders. Beer Styles: Brown Ales, Imperial Stouts, NEIPAs, Pale Ales, Stouts, West Coast IPAs. Flocculation: High, Attenuation: 73-77%, Temperature: 17-21°C, ABV tolerance 12% Best Before End MAY 23

Just bought four packs

Ooooops, seems like it's out of stock now,,,,,,

 

[Rakey]

WLP077 and Hop Unlock are the only UK options at present. More option are bound to be on the way though if this method of using hops grows in popularity.

 

[clib]

Bit different but Lallemand does a thing called Aromazyme which is sold by CML. Don't know much about it, looks like a biotransformation booster?

https://www.lallemandbrewing.com/en/canada/aromazyme/
https://www.lallemandbrewing.com/en/canada/product-details/abv-aromazyme/

ABV AROMAZYME​

ABV AROMAZYME is a food-grade enzyme preparation with a strong glycosidase activity derived from a selected strain of Aspergillus niger. It is composed of β-glucosidase enzymes that are capable of hydrolyzing the glycosidic bonds, liberating monoterpene alcohol compounds, and glucose. It has been developed to increase the complexity of the hop aroma and flavor profile in beer. The application of ABV AROMAZYME during fermentation provides brewers with the opportunity to improve their hop utilization by releasing additional volatile aroma compounds, thereby decreasing overall hop quantities or using less sophisticated hop varieties.

• Increases the diversity of hop flavors and aroma by changing the ratio
  of specific terpene compounds
• Enhances the beer mouthfeel and drinkability by reducing unpleasant harsh bitterness
• Slightly increases wort fermentability
• Expresses more character from less sophisticated hop varieties

https://www.crossmyloofbrew.co.uk/online-store/Sundries-&-Additives-p95550202
Aromazyme. The application of Aromazyme during fermentation improves hop utilization by releasing additional volatile aroma compounds, thereby decreasing overall hop quantities or using less sophisticated hop varieties. Basically it means more hop aroma. The recommended dosage is 5g/hL (2g per 20 litres). Dilute the enzyme in an adequate amount of water (~ 1g in 10ml) to ensure even distribution within the fermenter.



Sounds like it increases hop aroma but also changes hop aroma. So something to experiment with.

 

[Sadfield]

If this isn't used with Sabro to brew Kid Thiol and the Coconut, I'm going to be very disappointed.

 

[Northern_Brewer]

Or for Scottish breweries, Five Hundred Thiols, for Agatha Christie fans Death on the Thiol and so on.

Wild Beer were playing with this before their demise, interestingly they suggest using 30% maize to reduce the free nitrogen to try and stress the yeast into releasing more of the enzyme that releases the thiols :
https://www.wildbeerco.com/blogs/blog/more-on-thiology

 

[Druncan]

Maybe 'Curious' will resurrect this?
https://www.companyrescue.co.uk/gui...-administration-4831/#:~:text=8 December 2022
Thiol meet again, don't know where don't know when......
I'll go now,

 

[AJA]

That explains this one. I wouldn't recommend, tastes like lime pith.

 

[JockyBrewer]

There’s also WHC Hop Unlock ‘Thiolised’ yeast

https://www.themaltmiller.co.uk/product/whc-hop-unlock/

 

[Brew_DD2]

Maybe 'Curious' will resurrect this?
https://www.companyrescue.co.uk/gui...-administration-4831/#:~:text=8 December 2022
Thiol meet again, don't know where don't know when......
I'll go now,

Almost certainly not. Looks as though they've bought the "name" with the view to pushing their two top-selling beers. "Interesting" breweries aren't profitable enough for private equity funds.

 

[Northern_Brewer]

Almost certainly not. Looks as though they've bought the "name" with the view to pushing their two top-selling beers. "Interesting" breweries aren't profitable enough for private equity funds.

Well, we'll see. You still need a pipeline of new products, particularly someone like Curious who have a shiny new brewery to fill and good routes to market, but maybe aren't thought of as particularly innovative. Per the Grocer :
Curious Brewery chairman Mark Crowther said: “We are delighted to be collaborating with some of the original team from Wild Beer Co to maintain the original innovative and creative spirit of that business.

We'll see. But more generally the whole thiol thing is a hot area in general, and European brewers have to be innovating to find alternatives to the gene-edited yeasts, so it's a logical thing for them to keep working on.

 

[Bzee]

Bit different but Lallemand does a thing called Aromazyme which is sold by CML. Don't know much about it, looks like a biotransformation booster?

https://www.lallemandbrewing.com/en/canada/aromazyme/
https://www.lallemandbrewing.com/en/canada/product-details/abv-aromazyme/

ABV AROMAZYME​

ABV AROMAZYME is a food-grade enzyme preparation with a strong glycosidase activity derived from a selected strain of Aspergillus niger. It is composed of β-glucosidase enzymes that are capable of hydrolyzing the glycosidic bonds, liberating monoterpene alcohol compounds, and glucose. It has been developed to increase the complexity of the hop aroma and flavor profile in beer. The application of ABV AROMAZYME during fermentation provides brewers with the opportunity to improve their hop utilization by releasing additional volatile aroma compounds, thereby decreasing overall hop quantities or using less sophisticated hop varieties.

• Increases the diversity of hop flavors and aroma by changing the ratio
  of specific terpene compounds
• Enhances the beer mouthfeel and drinkability by reducing unpleasant harsh bitterness
• Slightly increases wort fermentability
• Expresses more character from less sophisticated hop varieties

https://www.crossmyloofbrew.co.uk/online-store/Sundries-&-Additives-p95550202
Aromazyme. The application of Aromazyme during fermentation improves hop utilization by releasing additional volatile aroma compounds, thereby decreasing overall hop quantities or using less sophisticated hop varieties. Basically it means more hop aroma. The recommended dosage is 5g/hL (2g per 20 litres). Dilute the enzyme in an adequate amount of water (~ 1g in 10ml) to ensure even distribution within the fermenter.



Sounds like it increases hop aroma but also changes hop aroma. So something to experiment with.

I use it in all my hop fwd beers. I've never done side by side tests but I certainly use less dry hops than I used to.

 

[JockyBrewer]

Well, we'll see. You still need a pipeline of new products, particularly someone like Curious who have a shiny new brewery to fill and good routes to market, but maybe aren't thought of as particularly innovative. Per the Grocer :
Curious Brewery chairman Mark Crowther said: “We are delighted to be collaborating with some of the original team from Wild Beer Co to maintain the original innovative and creative spirit of that business.

Curious Brewery is a bit of a cast off - sold by its original founders (Chapel Down Wine) because despite having a great distribution it was never very commercially successful.

Wild Beer Co is the same. They chased volume and ended up making beers that pleased neither the beer geeks or the mass market.

I think they’ll both be sold on again before too long.