Northwest District

This document discusses the importance of thiols in beer, focusing on key compounds such as 4MMP, 3MHA, and 3MH, which contribute tropical and fruity flavors. It outlines practical strategies for increasing thiol concentrations in finished beer, including the addition of free thiols, using biotransformative yeast, and increasing thiol precursors through various brewing techniques. The document emphasizes the role of yeast as a thiol biofactory and the impact of different hop varieties and fermentation practices on thiol production.