Ontario District

The document presents insights into the role of thiols in brewing beer, focusing on their biotransformation and flavor contributions. It explains the distinction between free and bound thiols, emphasizing the importance of specific hop varieties like Citra and Mosaic, which are rich in flavor-active thiols. The text also discusses the significance of yeast, particularly the IRC7 enzyme, in releasing these compounds to enhance beer flavor, providing practical tips for brewers on how to effectively incorporate thiols into their brewing processes.