Thiol biotransformation is a key focus in hop-forward brewing. Yet, chasing thiol yield alone can lead to unintended trade-offs in a brewer’s final beer.
With this in mind, Lallemand and Oregon State University (OSU) are hosting a webinar, Thiols in Context, on 3rd June. It will explore how fermentation conditions and yeast choices shape thiol release and the overall balance of a beer.
The session will welcome special guests Dr Cécile Chenot, postdoctoral researcher at the Shellhammer Lab, and Dr Thomas Shellhammer, Nor’Wester professor of fermentation science at OSU.
The webinar will cover:
- How fermentation temperature impacts thiol expression
- The role of nitrogen availability in biotransformation
- How yeast strain selection influences thiol vs. ester balance
- Why optimising for thiols alone may affect overall beer character.
