News · Jul 6, 2022 · Craft Beer & Brewing Magazine

Video Tip Giving Thiols a Boost with Mash-Hopping and Malt Selection

Laura Burns, R&D director of Omega Yeast, explains how mash-hopping makes more thiol precursors available to biotransformationand how malt itself can be a rich source of those precursorsso that even very simple beers can have exotic aromas.