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Fruity flavors
To celebrate the significant milestone of its tenth anniversary , Rhinegeist released two new limited-edition brews . “ One of the highlights of our anniversary party was a unique aged sour beer that underwent a fascinating aging process . In our basement , we have large wooden tanks called foeders , traditionally used in winemaking . We allowed the beer to ferment on fruit , harnessing the wild yeasts and bacteria naturally present in the fruit . This process added layers of complexity to the brew , a technique for which Belgian brewers are renowned . The result was a sour beer infused with nectarines , apricots , Cara cara and blood orange , grapefruit , lemon , honey , and pink peppercorns . Additionally , we crafted an IPA using a new technique and yeast that enhanced the fruity flavors by manipulating aroma compounds known as thiols . The industry is now beginning to understand how thiols work a lot more . Thus , we are now in a position where we can manipulate thiols with different yeasts and depending on how they react together , create new flavors . This special anniversary beer , known as a Thiolized IPA , featured a yeast strain designed to intensify tropical aromas , enabling us to achieve vibrant passionfruit and guava notes that were previously challenging to obtain in IPAs .
“ Using thiolized yeast and creating thiolized IPAs has been a significant focus for us . We have developed several beers using this technique , including both lagers and ales . It ’ s interesting to see how these beers manifest differently based on their respective styles . One notable creation was a robust triple IPA named Titanoboa , which we packaged in a 19.2-ounce can . These larger-sized cans have gained popularity in the American craft beer scene , particularly in convenience stores . It ’ s an exciting innovation for us , alongside the exploration of new IPA styles , allowing us to offer unique and convenient options to beer enthusiasts ,” he adds .
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