Amplify Aromas with Thiol-Releasing Technology and Mango-Forward Flavor! WHC Sweet Release Yeast is a groundbreaking maltotriose-negative strain engineered to unlock bound thiols and deliver powerful tropical aromas. Perfect for crafting IPAs, NEIPAs, and session ales, this yeast enhances the fruity, mango-forward ester profile while maintaining a sweeter body and low ABV. Its high biotransformation capacity makes it a versatile choice for brewers looking to maximize flavor while reducing hop usage. With the ability to amplify thiol release, this strain transforms your brew into an aromatic masterpiece, elevating notes of mango, guava, passionfruit, and white wine. Whether you're experimenting with mash hopping, whirlpool additions, or thiol precursors like Phantasm, Sweet Release opens the door to a new realm of brewing possibilities. Key Features Thiol-Releasing Power: Unlocks bound thiols in hops and malt, enhancing tropical and fruity aromas. Mango-Forward Profile: Produces bold mango esters with complementary notes of guava, passionfruit, and citrus. Low Attenuation: Leaves a sweet body, ideal for sessionable beers, NEIPAs, and stouts. Hop Efficiency: Reduce hop usage or switch to cost-effective varieties without sacrificing aroma. Broad Applicability: Compatible with various brewing techniques, including mash hopping and thiol precursors. FAQs Q: What beer styles are best suited for Sweet Release yeast?A: It’s perfect for IPAs, NEIPAs, Pale Ales, Session IPAs, and even non-alcoholic beers. Q: How does this yeast enhance aroma?A: Sweet Release unlocks bound thiols in hops and malt, releasing intense tropical and fruity aromas. Q: What brewing techniques work well with this yeast?A: Techniques like mash hopping (Cascade or Calypso), whirlpool additions, dry hopping with biotransformation-friendly hops (Mosaic, Citra, Nelson Sauvin), and adding thiol precursors like Phantasm can maximize aroma production. Q: What is the recommended fermentation temperature?A: Ferment at 18–22°C (64–72°F) for optimal flavor and aroma development. Q: How much yeast should I pitch?A: Use 0.5–1 g/L depending on your brewing style and desired fermentation outcomes.
