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Hoppy Read: “The Complex Case of Thiols”

Editor Emeritus Stan Hieronymus has an article over at Beer&Brewing Magazine on Thiols – one of the compounds in hops that are responsible for those crazy hot tropical flavors.

Thiols, also known as mercaptans, are sulfur-containing organic compounds with a sulfur atom bound to a hydrogen atom. Thiols make up less than 1% of the essential oils in a hops cone but might hold a key to the fashionable in-demand tropical flavors.

Read at Beer&Brewing Magazine