BEER STYLE / STATS:
Hazy IPA / 7.0% ABV, 70 IBU, 5 SRM
Pale malt, Floor Malted Maris Otter malt, Citra hops, Idaho 7 hops, Mosaic hops, BRU-1 hops, Phantasm Powder, Star Party yeast.
Thiols are aromatic compounds released by certain yeasts during fermentation that create the big, bright, tropical fruit aromas that are found in many modern IPAs. By increasing the amount of these thiol precursors in the beer, you can dramatically increase the thiol production during fermentation. One way to do this is with an exciting new product called Phantasm, that is made from the skins of Marlborough Sauvignon Blanc grapes and is LOADED with these thiol precursors. The use of Phantasm in conjunction with a yeast that is able to unlock these thiols creates a beer with massive tropical fruit aromatics of passionfruit, grapefruit, and guava. Until recently, beers featuring Phantasm have been hazy or juicy IPA's, but we decided it was time to showcase what these techniques could do for a West Coast IPA. The result is a crisp, bitter, and extremely fruit-forward IPA that has a very bold and unique profile.
The study of thiols in beer is a relatively new science, stemming directly from the practice of adding hops during active fermentation to create fruitier aromatics in hazy IPA's. As science better understands these processes, more unique yeasts, ingredients, and techniques are developed to maximize thiols in beers. While the history of IPA and other hop forward beers is storied, the science behind thiols is rapidly progressing.
Big notes of ripe grapefruit, passionfruit, and white grape on the nose. Firmly bitter with big flavors of grapefruit and passionfruit. Finishes dry with a lingering bitterness.