Party with Fire Fighters @ The Lager House all weekend!
THURSDAY 9/15 @ 6:30pm
Beer Release! Local 5 Pale Ale @ The Lager House on draft & 6-packs to-go!
FRIDAY 9/16 @ 7pm
Live Music with Skin N Bones take the stage @ The Lager House at 7pm.
SATURDAY 9/17 @ The Lager House
Halfway to St. Patty’s Day celebration with the Pikes Peak Highlanders belting out some bagpipes on the rooftop 3-7pm! Cask & Chisel, a Gaelic folk band, will be performing their authentic Irish acoustics in the taproom 4-7pm. Get ready for some pre-pre-pre St. Patty’s day shenanigans!
CUSTOM SWAG + BEER DEALS!
The Pikes Peak Highlanders will be selling their custom stainless pint glasses + a beer fill for $15! Buy a cup, get $3 beer fills Sept 17th and on St. Patty’s day 2023! You have the opportunity to donate additionally to the Fallen Fire Fighters Memorial at the Lager House during the month of Sept. Ask a server for details!
Local 5 swag & 6-packs to go will be for sale all weekend in the taproom!
Pikes Peak Brewing is a proud partner to the Fallen Fire Fighters Memorial and eagerly give annually to help assist with comforting efforts for families of our fallen heroes. We have been collecting donations to the Fallen Fire Fighter Memorial organization since September 1st this year at our Monument Taproom.
We’re gearing up to celebrate finishing our 2nd lap around the sun since our awkward birth during covid 2020! Join us for bands, beers & then some deafening silence with the silent disco @ coati in the late evening. Grab a cold beverage at our COATI side bar just steps from the dance floor!
Derek DeMuth 2:00-5:00p
The Knotty G’s 7:00-10:00p
Lemon Drop Lager releases @ 1PM!
ALL DAY: Craft Beer Society 20 oz Member Mugs $3 (this is one of the reasons you join our mug club!)
You might have heard about Thiols, or thiolized beers… but have you ever tried one? Thiols, along with other compounds like terpenes and esters, contribute to the desirable aromatics found in hoppy beer styles. We recently went down the rabbit hole on this recent trend out of New Zealand to uncover our own take on the new even fruitier, juicier IPA. Our Founder and Head Brewer, Chris Wright, describes it as an attempt to squeeze as much fruity flavors out of a beer as possible, by unlocking flavor compounds not previously available.
So, what is a Thiol?
(If you are not a nerd you might want to skip this section, really we’re not kidding.) A thiol is an organic compound that is high in aromatic molecules, specifically sulfur-containing organic compounds with a sulfur atom bound to a hydrogen atom. Scientists first identified them in hops in the early 2000s.
A more common occurrence of the “skunky” off flavor is when your beer has a slight skunky aroma after sitting outside on a patio. That is the result of the iso-humulones in the hops interacting with UV light, the resulting compound is Pepé Le Pew’s favorite scent, or more affectionately referred to as 3-methyl-2-butene-1-thiol. So in summary, thiols are good AND bad, just depends on their journey in the process.
Back to the good thiols!
In brewing, these high aroma-active compounds derived from hops give a very intense fruity flavor, but mostly due to the dry-hopping process and how the thiols in the hops and wort interact with the yeast. Although there is still a lot of research being done to nail down how exactly thiols occur in the beer and wine fermentation processes.
You can uncover your eyes now. We’ll stop with the nerdy stuff.
How do you unleash the good thiols in brewing?
We sat down with Chris to ask him how he did this. It turns out that our changes in process mainly came from the mashing process and then using a newly developed hybrid yeast strain made from a combination wine yeast and London ale yeast. This enabled the yeast to biotransform the thiols from the malt and hops into the aromatic over-achievers that they are. Omega Yeast describes it best in the blurb below.
“Volatile thiols are highly impactful aroma compounds that evoke grapefruit, passion fruit, and guava and are found in a variety of tropical fruits, wine grapes, and hops. These thiol compounds exist in two forms — free forms, which are highly aromatic and volatile, and precursor forms (i.e., glutathione- and cysteine-bound thiols). The precursor forms, abundant in malt, are non-aromatic and require yeast with β – lyase biotransformation activity to release them. Hop varieties vary widely, not only in the amount of thiol compounds, but also the percentage that are in the non-volatile precursor form.The precursor for 3‑sulfanyl-1-hexanol (3SH, but also referred to as 3MH — a thiol known for its intense grapefruit and passion fruit aromas) is abundant in barley, but does not reach sensory thresholds until converted to its free form. In beer and wort, the overwhelming majority of these thiol compounds are in precursor form (1000-fold!) and are a stockpile of aroma potential with a yeast capable of biotransforming them to the free volatile and aromatic thiol compounds.
On tap now at our Monument brewery as Experimental IPA (vol 1), this hazy New England style IPA has a big juicy flavor profile with notes of mango, stone fruit and citrus. We were restrained in the dry hop amounts to really understand what flavors we were able to pull out of the thiolized yeast. And we couldn’t be more happy. We are continuing to experiment marrying the perfect combination of flavors and aromatics from the malt (thiols) and hops.
Try this version and stay tuned for the next edition in a few weeks, when we up the dry hop profile!