Mountain Culture - Harry Thiols: Sign of the Times Thiolised NEIPA

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Mountain Culture - Harry Thiols: Sign of the Times Thiolised NEIPA"Thiols are compounds found in malt and hops that express intense tropical fruit notes, however most thiols in beer are bound and dont contribute any aromatics so we needed to practice processes to convert them to active thiols to bring out the desired tropical flavours. Next, the yeast. Normally, youd want to brew a thiolised beer with a GMO yeast as theyre specifically made to assist in thiol expression (most yeasts inhibit it) but theyre illegal

we’d expected the vines to awaken early from their winter dormancy

citrus and jasmine" - Black Arts Beer

Aged over one year in 75% French Oak and 25% American Oak barrels

Made with the same philosophy that guides our teams as they create Château Giscours

further complemented by hints of blood orange zest

"Lifted violet & black tea aromas

an epiphany hits – we need another beer

"The taste of Robustus 6 hails from Irish Ale yeast and a fine malt sextet with pale chocolate malt

The overall impression is rich and deep

lime and almond

With the top down this summer

makes an excellent after dinner drink