Phantasm Thiol Powder Phantasm Thiol Powder unleashes powerful tropical fruit aromas by tapping into thiol precursors found in Marlborough Sauvignon Blanc grape skins. This unique powder boosts juicy notes of citrus, guava, passion fruit, and white grape when added during fermentation—especially when paired with thiol-releasing yeasts. Phantasm Overview Flavors & Aromas: Sauvignon Blanc grape, guava, citrus, passion fruit, white wine Primary Usage: Fermentation additive (adds thiol-rich aroma compounds) Best Beer Styles: Hazy IPA, West Coast IPA, Pale Ale, NZ-style Pilsner, Experimental styles Background Phantasm was developed in New Zealand using freeze-dried skins from Marlborough Sauvignon Blanc grapes—an area known for its high thiol content. Thiols are highly aromatic organic compounds found in hops, grapes, and grains, and are responsible for many of the tropical fruit aromas in modern beer. When used during fermentation, especially with biotransformative yeasts, Phantasm releases a burst of juicy, wine-like complexity. It’s not a fantasy—it’s biochemistry in action. Learn more about thiols and biotransformation here. Phantasm Usage Guidelines Recommended Rate 14 – 28 grams per gallon Per 5-Gallon Batch 2.5 – 5 oz Timing During active fermentation Variables Effectiveness varies with yeast strain, hop selection, and timing
