Lallemand Brewing Quarterly Newsletter – issue 22

From the lab to the brewhouse. Thiol is a key term in today’s brewing landscape. We’re seeing more and more thiol-boosting yeast strains hit the market. But what are thiols, and what factors influence their impact? In this edition, we’re exploring the latest OSU research on the subject. After laying out the theory, we dive into practice with tips for building thiol-forward recipes in the brewhouse and at home. We also welcome exclusive guests, so don’t miss out and discover what we have in stock for you.