We turn thiolretical ideas into hard aromatic science
We turn thiolretical ideas into hard aromatic science
Charge up your brew with our thiol precursor powder, made from Marlborough Sauvignon Blanc grape skins. Thiol Theory™ is all about adventurous science - adding aromatic complexity and intensity to your brew from unexpected sources. Join our adventures in thiology and become a Master of Thiol Theory™ with Clayton Hops.
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What is Thiol Theory™?
This product 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 is a concentrated powder product extracted from Sauvignon Blanc grapes from the Marlborough wine region of New Zealand.
Become a Master in Thiology with our expert tips and advice.
How to master Thiol Theory
Tip 1
To experience the full effect, we recommend trialling at a dosage rate of 7g - 15g per litre. Dosages greater than this may produce extra character with mild grape notes.
Tip 1
To experience the full effect, we recommend trialling at a dosage rate of 7g - 15g per litre. Dosages greater than this may produce extra character with mild grape notes.
Tip 2
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Tip 3
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Tip 5
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Tip 6
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Thiols make up the tropical notes found in beer – think gooseberry, passionfruit and guava.
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Thiols can be free-form (highly volatile and aromatic) or precursor (non aromatic and need a yeast with beta-lyase biotransformation activity to release them).
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Southern Hemisphere hops boast the highest levels of free thiols, but their aroma potential is still mostly trapped in precursor form.
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Thiol Theory™ will assist adventurous brewers on their quest to unlock aromatic tropical notes in their brew.
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Our Thiol Theory™ concentrated powder product is made from New Zealand Sauvignon Blanc grape skins that are known to contain multiple thiol precursors. These precursors are believed to help unlock otherwise trapped aroma potential.
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Thiol Theory™ is a perfect match for Esters and hop derived Terpenes to bring fruity complexity and depth to your beers.
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Unlock the mysteries of 3MH, 3MHA and 4MMP with Thiol Theory™ through biotransformation.
Study (notes)
Study (notes)
Thiols make up the tropical notes found in beer – think gooseberry, passionfruit and guava
Thiols can be free-form, being highly volatile and aromatic, or precursor form, being non aromatic and needing yeast with beta-lyase biotransformation activity to release them
Southern Hemisphere hops boast high levels of free thiols, but there is even more aroma potential waiting to be released in precursor form
Our Thiol Theory™ concentrated powder product contains multiple thiol precursors that can bolster aroma outcomes
Thiol Theory™ is a perfect match for esters and hop derived terpenes to bring fruity complexity and depth to your beers
Unlock the mysteries of 3MH, 3MHA and 4MMP with Thiol Theory™ through biotransformation
How to use thiol precursors
Here are our brewer’s tips for getting the most out of your adventures in Thiol Theory.
Technical Data Sheet
Here’s the hardcore aromatic science to you’ll need to understand Thiol Theory by the numbers.
Thiol Theory Downloads
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Become a Master in Thiology with our expert tips and advice.
How to master Thiol Theory™
The product should be added during active fermentation (due to the potential of a small amount of residual fermentable sugars). This timing also encourages biotransformation, similar to an early dry hop charge.
To experience the full effect of the product we recommend trialling at 7 -15 g/L. Dosages greater than this may produce extra character with white grape notes.
Ensure that the product is completely mixed into the fermenting beer. Without proper agitation the product may remain unsaturated.
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.
Beer may benefit from the use of thiolised yeast or other highly biotransformational yeast.
In developing a recipe, consider using hops that pair and play well with both the thiols as well as any residual Sauvignon blanc wine flavour – like Motueka™, Riwaka™ or Nelson Sauvin™.
Here are our brewer’s tips for getting the most out of your adventures in Thiol Theory™.
Ready to cause a reaction?
Let's start your adventures in Thiology. Enquire now for crop year 2024. This product will be made to order, so dont miss out!
