Who Are You Calling A Thiol? In this Thirsty Thursday we're talking about the trendy ingredient, Thiol, that has recently been the talk of the brewing-industry-town.
WE HAVE A THIRST FOR GOOD BEER & KNOWLEDGE
To age or not to age? That has been the question of wine buffs and Kardashians for centuries. Also those of us who found an original bottle of Session under our bed. The successful aging of wine and beer is dependent on a few factors, a big one being conditions.
If you’ve ever left a bevvie in the car during a QLD summer, you probably understand that fluctuations in temperature play a huge part in the ageing process. While there are plenty of studies done about the correct storing temp of wines and beer, there is one thing we all agree on - consistency. 20 degrees consistently is far better than 4 one day and 32 the next. But before you grab a carton of Coastal and stick it the cupboard for 10 years, you also need to keep in mind what age itself does to delicious crafted ale or wine.
In wine, we want acid and tannin. Wines with structure will age well. While the fresh fruit profile will drop away, the acid and tannin with keep the integrity in check. You still want balance though, so time is very important to consider. 100 yr old wine, while incredibly awesome to taste, will likely be past its best.
Beer requires a little more consideration again. We brew smaller batches of our core range because we LOVE HOPS. Flavour is our friend and fresh hops is exactly how we prefer them. Our cans and kegs are never very old and always stored cold because fresh is best.
Hop forward beers tend not to age very well, as the thiols will drop away and leave you with a beer lacking in vibrancy, allowing oxidative, dull flavours to poke through.
Higher ABV beers, malty, sour or mixed culture beers, can age really well. For the same reasons as wine. They have structure. As they age, the flavour compounds integrate and mellow out, giving you nuance of flavour you may not have seen in the younger version of it.
Our Zoo V-8 Golden Sour was a beer that just kept giving. So while the original bottle of Session you found under your bed is probably not at its best, the rogue can of Sourdough Wild Ale or Alive Barleywine you forgot to drink is probably going to be one hell of a treat next Christmas.
Prepare yourselves for big words that end in “ism” and “yces” in this one, folks, we're talking the history of our legendary Zoo program in...
Savvy B or Cats Pee? That is the question! We're chatting WINES this 🍺Thirsty Thursday 🍺 more specifically, the good ol' Savy B and why it deserves...
Ib-me, Ib-who? IBU! This Thirsty Thursday is a classroom lesson on one of the basics in brewing, IBU. What is it, how do I use it, how...