The return of our Experimental v-series, DIPA v20 is inspired by a presentation at BeerX by Alix from Lallemand.
Lallemand undertook a study of the natural thiol releasing potentials of various different yeast strains they develop. They found that their lager strain, Diamond, was capable in controlled lab settings of releasing 3SH heavy (grapefruit, citrus) thiols - 2-3 times more than their other yeasts.
This got us wondering - what if?
What if we used this yeast, in conjunction with hops which we know to have a lot of bound thiol precursors (in this case mainly Cascade and Columbus) in a co-pitch, starting with Diamond and finishing with Lallemand Verdant ale yeast, to attempt to release these thiols into a grapefruit thiol/ester heavy DIPA v20?
We paired the Columbus in dry hop on this with Centennial and Loral, both heavy on the citrus and grapefruit in themselves.
With these in mind, and using the guiding principle that our v-series is not and has never been solely hazy DIPA focused, it made sense to our brewers to keep the grist lighter than usual for a base and body presentation which complements the already delicate nature of the highly volatile thiols.
8% ABV, 440ml℮
Canned: 15/05/2026
BBE: 15/11/2026
