Adam Mills joins me this week to discuss the use of Thiol boosting yeast, mash hopping and other techniques to enhance the tropical/fruity flavors in IPAs and New England IPAs.
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Topics in This Week’s Episode (48:53)
- This week I welcome Adam Mills. Adam is Director of Brewing Operations at Sonder Brewing in Mason, Ohio. Adam is a former teacher who shifted to brewing professionally, and he runs a Youtube channel called “Adam Makes Beer“
- We start with a short discussion of Adam’s brewing experience as a homebrewer, educator and now pro brewer.
- Adam introduces thiolized yeast strains and how they enhance fruity flavors in a finished beer.
- We discuss the major providers of these yeast and how they are currently genetically modified for the most part.
- Adam tells us how malt selection can actually contribute to thiolized yeast fruity flavors, a topic I’ve not seen discussed elsewhere.
- We also discuss hops and have an extended discussion of mash hopping, which I’ve previously been skeptical of even though some brewers report success with for enhancing fruity flavors in a finished beer.
- Adam shares his thoughts on the use of various alternate hop products such as Cryo ops, salvo, etc which can be used in the whirlpool or dry hopping with less beer loss and less vegetal flavors.
- He tells us about achieving the correct balance in a thiolized beer, and why you need to adjust the ingredients and techniques to achieve your goals in a finished beer.
- We close with a discussion on clarifying and filtering beer, as well as Adam’s closing thoughts on thiolized yeast use.
Sponsors
- Thank you to our sponsor Craft Beer and Brewing Magazine for sponsoring this episode. I encourage you to subscribe to their great magazine!
- Also sponsored by the American Homebrewers Association (AHA). Join the AHA today!
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