Thiol Libre liberates tropical thiol aromas in your hops and malt.
With Thiol Libre, you get more intense tropical fruit aromas in your beers without adding more hops or adjuncts. Thiol-liberated beers display strong guava and passionfruit notes even with old-school hops like Cascade. This strain also ferments faster than other high biotransformation strains and produces stable haze. It can be repitched for 8 generations with consistent results.
Note: This strain can express phenols in certain situations. Avoid the use of Pilsner malt, and keep fermentation temperature below 22ºC. To learn more, see our FAQ (link below).
Thiol Libre is exclusively available in Canada.
How should you design your recipe to maximize the potential of Thiol Libre? See our FAQ for the nerdy details.
American IPA, NEIPA, Wine-Beer Hybrid
No below 23ºC, subtle above 23ºC
Passionfruit, Guava, Grapefruit
Attenuation values are always dependent on the type of wort brewed and represent an average. Depending on the wort that is produced, the yeast attenuation values may fall outside this range.
Temperature range is a suggestion and not the rule. Some brewers like to ferment with Saison strains hotter than the suggested range and Lagers colder than the suggested range. Feel free to experiment!
Diastatic yeast strains contain the STA1 gene which lets them break down more carbohydrates than a typical yeast resulting in very dry beers (High). Some strains have a deletion in the gene promoter which weakens this effect (Medium).
Based on attenuation at 48 hours fermentation in a standard wort fermentation.
This doesn’t mean you can only use this yeast for these styles. Feel free to experiment!
Criteria are based on the ASBC flocculation method. Wort production criteria such as calcium ion concentration and pH can impact actual flocculation performance in fermentation.
Alcohol tolerance can depend on additional criteria like yeast health and nitrogen supply. Low: <8%, Medium: 8-10%, Medium-High: 10-14%, High: 14-16%+
Many beer yeasts have mutations in the genes PAD1 and FDC1 that eliminate phenolic aroma production. Most Belgian, Saison and Wild yeasts have this trait intact, lending a distinct spicy character to the beer.
Based on production of beta-citronellol from geraniol in a standard wort fermentation (terpene biotransformation). Note that the concept of biotransformation also includes other aroma active compounds such as thiols and esters.
Flavour descriptions are based on a combination of analytical data (GC-MS) and sensory experiences.