New and emerging scientific research often lacks direct relevance to everyday brewing. This session takes a focused approach to exploring the complexities of recent thiol research, providing clear insights into how quantified amounts of these compounds truly affect the sensory experience of the final beer. Researchers specializing in yeast biotransformation and thiol-rich hop varieties join forces with brewers to explore how these findings can inform practical recipe design. Attendees participate in a live sensory exercise to gain a deeper understanding of how measured amounts translate to aroma quality and intensity. They also learn how additional aroma compounds can influence the perception of thiols. The session concludes by exploring the unanswered questions and how ongoing research, both in the lab and in the brewery, can further deepen our understanding of how to effectively apply these findings to craft better beer.

Brewers that thrive in the current environment must learn quickly how to adapt and evaluate new trends and technologies. This session takes a trendy topic and bring it to practice with a fun sensory demo and discussion.

Learning Objectives:

• Hear a current summary of thiol research covering both yeast and hop contributions
• Participate in a sensory activity on thiol attributes, thresholds, and sensory interactions
• Learn successful approaches to integrating thiols into beer recipes