Hop Thiol Release in Beer by Ale Yeast

Sponsored by Fermentis

Fermentis
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March 31st, 2022

10:00 AM PT- 11:00 AM PT

11:00 AM MT- 12:00 PM MT

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1:00 PM ET- 2:00 PM ET

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Add to Calendar 2022-03-31 11:00:00 2022-03-31 12:00:00 America/Denver Hop Thiol Release in Beer by Ale Yeast Join this webinar by Fermentis to learn how brewers can maximize thiol release through yeast choice and fermentation conditions.

Hoppy beers continue to be popular among beer lovers. Many compounds in hops have been shown to impart pleasant flavor to beers, and there is extensive literature about the impact they produce on final products. Recently, a minor group, denominated as polyfunctional thiols, caught the attention of brewers due to the pleasant fruity flavors they impart to beer. Because a substantial number of these thiols are found to be flavorless precursors in hops (e.g., cysteinylated and glutathionylated precursors), brewers are looking for practices to increase the rate of their release.

Yeasts are known to play an important role during fermentation in releasing the volatile thiols through enzymatic activity, however little practical information is available to brewers. Fermentis has worked to identify the best yeast strains (lager and ales) and fermentation conditions (temperature, wort density, maturation time) to allow maximum the citrus and passion fruit odors as a result of 3-sulfanylpentan-1-ol (3SPol), 3-sulfanyl-4-methylpentan-1-ol (3S4MPol), and 3-sulfanylhexan-1-ol (3SHol) presence in beer. The results we’ve found can help brewers maximize the thiol release from its precursors through yeast strain choice and optimization of fermentation conditions.

About the Speaker

Philippe Janssens, Technical Manager & Brewer

Fermentis by Lesaffre

Philippe Janssens has more than 35 years of experience in the brewing industry, as a brewer, patent engineer, and business development manager for leading companies such as Anheuser-Busch (AB InBev) and Yakima Chief Hops. Since 2016, Philippe has been working as the Technical Manager and Brewer for Fermentis, a business unit of Lesaffre.

Philippe holds a Master's degree in Malting & Brewing Science from the Catholic University of Louvain-la-Neuve in Belgium, which he earned after initially graduating as a bioengineer from the same university.

Philippe started his career as a brewer in Africa. He then returned to Belgium to run the pilot facility for AB InBev, where he also worked as a patent engineer. Philippe then worked for Yakima Chief Hops as a Business Development Manager for about seven years, before joining Fermentis in 2016.