Episode 208: Understanding Thiol Precursor in Hops & Malt

We catch up with a guy who's been studying thiols since before most of us understood why they matter. If you're chasing tropical flavors in beer, this episode is a must listen.

Special Guest: Laurent DAGAN.

Sponsored By:

• MoreBeer: <img src="https://files.fireside.fm/file/fireside-uploads/images/6/6862bc36-d6ba-44cd-ad18-93b0038a8945/Dvncxu03.png" alt="Untitled">
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• Gusmer: <img src="https://files.fireside.fm/file/fireside-uploads/images/6/6862bc36-d6ba-44cd-ad18-93b0038a8945/lTszY3mu.jpg" alt="Gusmer 75 tall">
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• Proximity Malt: <img src="https://files.fireside.fm/file/fireside-uploads/images/6/6862bc36-d6ba-44cd-ad18-93b0038a8945/eJ5h0Hyi.jpg" alt="proximity malt 100">
• Hopsteiner: <img src="https://files.fireside.fm/file/fireside-uploads/images/6/6862bc36-d6ba-44cd-ad18-93b0038a8945/G8Ic7vgC.png" alt="hopsteiner 100">

Links:

• A-060: Identification of new odorless thiol precursors in hops and malts — Brewing Summit 2018
• A-026: Thiols in beer: Key information to balance beer profile — Brewing Summit 2018
• Presentation 47: Hops (Humulus lupulus) provide important sources of thiol precursors: A key ingredient to obtain fruity beers — 2016 World Brewing Congress
• Poster 143: First evidence of cysteinylated and glutathionylated precursors of 3-mercaptohexan-1-ol in malts: Toward a better aromatic potential management? — 2016 World Brewing Congress
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