Microscopic and difficult to measure, thiols can nonetheless add up to big tropical aromas in IPAs and other beers. In this video tip, Alvarado Street brewing director J.C. Hill describes a way to free up more thiols using a special yeast.
Alvarado Street cofounder and brewing director J.C. Hill explains some sensory and technical differences between dry hopping and using knockout hops boosted by exogenous enzymes.
J.C. Hill explains the process that Alvarado Street Brewing follows in adding knockout hops and exogenous enzymes to its award-winning IPAs.
Alvarado Street cofounder and brewing director J.C. Hill explains how an exogenous enzyme combined with ample knockout hops is boosting biotransformation for more vibrant hop aroma in their West Coast IPAs.
All Access Exclusive
Alvarado Street’s J.C. Hill leads this master class in using knockout hops, yeast, enzymes, and other techniques to squeeze the most aroma and flavor out of your hops.