Pronounced “Thigh-ol-oh-jee”. It’s a word we made up, but we’re calling it the study of Thiols. This is a new phenomenon in the brewing industry where certain yeast strains convert compounds in malt and hops and turns them into Thiols which taste like tropical and stone fruits. It’s the flavor that Marlborough Sauvignon Blanc is famous for and we can do that in beer now. We made this blonde to focus specifically on the thiols without an overly hopped recipe to mask them. New York grown Cascade hops were added to the mash and a dash of Citra Cryo was added as a dry hop. This is new experimental territory and a lot of fun, but it’s one of the most bold additions to a brewers toolbox we’ve seen. We’d love to hear your feedback, we encourage you to ask your bartender for a sample.