This product comes in two formats
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Hop pellets infused with our Thiol Theory™ powder
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Amplifire™ concentrated lupulin pellets infused with our Thiol Theory™ powder.
Thiol Theory™ delivers beer-soluble thiol precursors aimed at increasing the tropical aromas – think gooseberry, passionfruit and guava – that New Zealand and other hop varieties impart into beer, through the fermentation process. It’s a 100% organically derived concentrated powder product extracted from Sauvignon Blanc grapes from the Marlborough wine region of New Zealand.
This product comes in a very user-friendly format – a blended pellet.
PELLETS x
AMPLIFIRE™ concentrated lupulin pellets infused with our
Thiol Theory™ powder
Hop pellets infused with our
Thiol Theory™ powder
AMPLIFIRE™ concentrated lupulin pellets infused with our
Thiol Theory™ powder
Hop pellets infused with our
Thiol Theory™ powder
AMPLIFIRE™ concentrated lupulin pellets infused with our
Thiol Theory™ powder
Hop pellets infused with our
Thiol Theory™ powder
AMPLIFIRE™ concentrated lupulin pellets infused with our Thiol Theory™ powder
AMPLIFIRE™ concentrated lupulin pellets infused with our Thiol Theory™ powder
AMPLIFIRE™ concentrated lupulin pellets infused with our Thiol Theory™ powder
AMPLIFIRE™ concentrated lupulin pellets infused with our Thiol Theory™ powder
AMPLIFIRE™ concentrated lupulin pellets infused with our Thiol Theory™ powder
RAKAU™
Hop pellets infused with our Thiol Theory™ powder
Hop pellets infused with our Thiol Theory™ powder
Hop pellets infused with our Thiol Theory™ powder
How to use pellets infused with Thiol Theory™
Intended for use at the following stages:
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Late whirlpool
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Fermentation
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Post-fermentation dry hopping
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Beer may benefit from the use of thiolised yeast or other highly biotransformational yeast.
A dosing rate of 3 - 7 g/L is recommended for hop pellets infused with Thiol Theory™.
A dosing rate of 1 - 3 g/L is recommended for Amplifire™ concentrated lupulin pellets infused with Thiol Theory™.
Alpha acids are present in the product so plan accordingly.
Account for the possibility of residual sugar in the product, drying the beer out a little. Consider increasing the mash temperatures or adding some dextrin malt to account for that. Or use the product in a higher ABV beer that would balance the dryness with perceived sweetness.
You may notice higher levels of attenuation, so plan recipes and beer packaging accordingly.
How to use Hops infused with Thiol Theory™
Intended for use at the following stages: Late whirlpool, Fermentation, and Post-fermentation dry hopping.
Beer may benefit from the use of thiolised yeast or other highly biotransformational yeast.
A dosing rate of 3 - 7 g/L is recommended for hop pellets infused with Thiol Theory™.
A dosing rate of 1 - 3 g/L is recommended for Amplifire™ concentrated lupulin pellets infused with Thiol Theory™.
Alpha acids are present in the product so plan accordingly.
You may notice higher levels of attenuation, so plan recipes and beer packaging accordingly.
Account for the possibility of residual sugar in the product, drying the beer out a little.
Consider increasing the mash temperatures or adding some dextrin malt to account for that. Or use the product in a higher ABV beer that would balance the dryness with perceived sweetness.
Ready to cause a reaction?
Let’s start your adventures in thiology. For Crop Year 2024, these products will be made to order. Don’t miss out!