05.11.2024
Aether: Steam-Punk Thiol Beer Adventure
Ever heard of thiols in beer? Don’t worry; we’re here to take you on a steam-punk journey into how they work and why they matter, minus the scientific overwhelm.
What’s the Big Idea?
Aether was crafted with a mission: to unleash the power of bound thiols from the malt and hops. If you’re unfamiliar with thiols, they’re incredibly potent flavour molecules. Even in minuscule amounts—parts per trillion, to be exact—thiols can transform your beer’s aroma profile. But here’s the catch: most thiols in beer ingredients are tied up and hidden, attached to amino acids, so you can’t smell or taste them. To release them, yeast needs to do some work.
The Yeast Experiment
We coaxed our trusty German Lager yeast (the same we use for Fyne Helles) to release an enzyme called Beta-Lyase. The goal was to unlock the thiols and deliver them to you in all their aromatic glory. We made this happen by “tricking” the yeast: starving it of nitrogen, which encouraged the gene responsible for thiol-releasing activity. It’s like giving the yeast a puzzle to solve—one that brings fruity, tropical goodness to your pint.
Flavour Results: The Unexpected Twist
Our creation turned out intensely hoppy, evoking the bold pine and citrus bitterness that’s reminiscent of West Coast IPAs from the early 2000s. It might not have gone entirely as expected, but it certainly packed a hop-forward punch. The thiols we hoped to showcase didn’t transform as completely into the fruity, tropical profile we aimed for. Still, the experiment left us with a beer brimming with aroma and character.
Hops and Timing: The Ingredient Line-Up
We put serious thought into which hops to use and when to add them. Here’s the hop roster:
- Southern Cross (Freestyle Hops, NZ): With high levels of Methyl Iso-Butyrate, this hop is all about apricot notes. We added it to the Hopback.
- Nelson Sauvin (NZ Hops): Known for enhancing the apricot flavour when paired with Southern Cross, this hop went in as dry-hops at the start of fermentation.
- Calypso (Hopsteiner, US): A tropical powerhouse loaded with bound 3-MH, a thiol that can release grapefruit and rhubarb aromas. We added Calypso in both the Hopback and fermenter fill stages.
- CF 184 (Charles Faram, UK): This experimental variety is high in Geraniol, which converts to citronellol through biotransformation, shifting from floral to citrusy.
Where to Next?
We managed to generate 3-MH and citronellol with this batch, hitting citrusy highs. But we aren’t stopping there. The next challenge is to esterify 3-MH into 3-MHA, shifting from citrus to a full-blown tropical punch. Science and beer-making never stand still, and neither do we—onward to the next experiment!