More On Thiology - A Modern Brewing Technique


Here at Wild Beer Co we are always looking for new ways to develop flavour in our beers. But what gives the beer its flavour and why do we care so much about it? Well, flavour can come from every single ingredient. Primarily the flavour of a beer comes from the malts and hops used during the brewing process. We often experiment with different ingredients to introduce or enhance the beer's taste. For example we have previously used strawberries, grapes, apple juice and even seaweed. The way in which the beer is brewed can also alter the final product's flavour. The majority of our barrel aged beers are characterised by sour and vanillin accented tannins when blended. Flavour is everything at Wild Beer. We pride ourselves on creating the best beers to compliment food and, for that to be possible, the beer must be flavoursome and delicious. When we heard about the possibility of discovering hidden flavours, we knew we had to explore the world of Thiology.

Thiology is all about releasing bound thiols from the malts and the hops that we use whilst brewing. Thiols are a broad group of sulphur containing chemical compounds that are active in flavour in very small amounts (parts per trillion). The best examples are the blackcurrant/gooseberry and tropical notes  that are commonly associated with Marlborough Sauvignon Blanc. However, some of the best known off-flavours in beer are also Thiols - Lightstruck (skunky) and Mercaptan (drains) are both thiols. 

We currently utilise free thiols by dry hopping with certain sexy varieties of hops, but Thiology allows us to release Thiols that are otherwise unavailable to the nose.