Description
With enhanced Thiolized® capabilities, Helio Gazer™ boosts thiol biotransformation to free thiols 200x above sensory threshold, creating a supernova of tropical, passion fruit flavors and aromas. Even in the juiciest of IPAs, expect robust guava and New Zealand sauvignon blanc-like aromas along with the beloved sturdy haziness of its parent strain, British Ale V. Pair with mash hopping, grape-derived products or regional malt and hops for peak thiols.
Flocculation: High
Attenuation: 71-75%
Temperature Range: 64–74° F (18–23° C)
Alcohol Tolerance: 10%
Phenolic: No
Diastatic: No
Parent strain: Omega 011 British Ale V
-> NEXT: New tools for innovative brewing—bioengineered strains that help you explore what’s next. Novel flavors and aromatics can now be accessed to push new ideas forward. This gives you the opportunity to reimagine your approach to classic styles or explore new ones.
The Thiolized® process enhances a yeast’s ability to biotransform compounds found in malt and hops to unleash thiols — flavor- and aroma-active compounds reminiscent of grapefruit, passion fruit, and guava. Many brewers who include dry hopping in their processes are already familiar with the concept of biotransformation, or the development of new aromas and flavors due to yeast interacting with hop compounds.
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