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← Older revision		Revision as of 02:00, 27 July 2026
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	''Notes on '''Saaz''' gathered automatically from across the wiki. Each ~~section~~ links back to ~~its source page~~.''		''Notes on '''Saaz''' gathered automatically from across the wiki. Each heading links back to the exact section it came from.''

	== From [[~~Helles]] ==~~		== From [[Hops#Mash Hops\|Hops: Mash Hops]] ==
	* Davis says that Faction mixes it up with the hops in their traditional helles beer, but they always keep it to German hops. Think Saaz, [[Hallertau]], Mittlefruh, and Saphir, among others. Faction uses one pound per barrel, if that, according to Davis.

	~~== From [[~~Hops]] ==
	* Saaz mash hop at a rate of 5kg/25hL batch resulted in a beer bursting with grapefruit notes,		* Saaz mash hop at a rate of 5kg/25hL batch resulted in a beer bursting with grapefruit notes,
	* [[Cascade]] mash hop at the same rate (in essentially the same malt and kettle hop profile) was bursting with guava notes.		* [[Cascade]] mash hop at the same rate (in essentially the same malt and kettle hop profile) was bursting with guava notes.

			== From [[Hops#Unusual hops\|Hops: Unusual hops]] ==
	* '''[[Calypso]]''' also has an extremely high quantity of thiols that work well with Berkeley Yeast's Tropics yeast and OYL's Cosmic Punch.		* '''[[Calypso]]''' also has an extremely high quantity of thiols that work well with Berkeley Yeast's Tropics yeast and OYL's Cosmic Punch.
	* Dry hop an APA with '''Fuggles''', Blew my mind.		* Dry hop an APA with '''Fuggles''', Blew my mind.
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	* We’ve thrown '''saaz''' in the dry hopping mix at twice the dosing rate to some new world varietals for a pale and we got pretty interesting matcha green tea vibes, was pretty cool, definitely a one off concept.		* We’ve thrown '''saaz''' in the dry hopping mix at twice the dosing rate to some new world varietals for a pale and we got pretty interesting matcha green tea vibes, was pretty cool, definitely a one off concept.

	== From [[Thiols]] ==		== From [[Thiols#Lager Yeast and Thiols\|Thiols: Lager Yeast and Thiols]] ==
	* Malt and Hop as Sources of Thiol S Conjugates: Thiol-Releasing Property of Lager Yeast during Fermentation[[File:Lager thiol.png\|left\|frameless\|373x373px]] ABSTRACT: The contribution of polyfunctional thiols (PFTs) to the overall flavor of a lager beer has been well documented, but their origin remains unclear. In comparison with Saccharomyces cerevisiae strains previously investigated (same conditions: 7 days at 24 °C, 3 days at 4 °C), we examined how Saccharomyces pastorianus yeasts are able to produce these PFTs from cysteinylated (Cys-) and glutathionylated (G-) conjugates. Up to 0.35% release was observed from G-conjugates against less than 0.08% for all yeasts studied so far. Lowering the wort nitrogen level and the fermentation temperature (12 °C) strongly increased the release efficiency and the ester/alcohol ratio from Cys-conjugates. However, it did not improve the release from G-conjugates and even prevented the yeast from producing any acetate. Although poor in free PFTs and their Cys-precursors, both Saaz hop and pale malt (classical ingredients for premium lager beers) confirmed to be significant sources of G-conjugates (especially those of 3-sulfanylhexanol and 3-sulfanyl-4-methylpentanol). …….		* Malt and Hop as Sources of Thiol S Conjugates: Thiol-Releasing Property of Lager Yeast during Fermentation[[File:Lager thiol.png\|left\|frameless\|373x373px]] ABSTRACT: The contribution of polyfunctional thiols (PFTs) to the overall flavor of a lager beer has been well documented, but their origin remains unclear. In comparison with Saccharomyces cerevisiae strains previously investigated (same conditions: 7 days at 24 °C, 3 days at 4 °C), we examined how Saccharomyces pastorianus yeasts are able to produce these PFTs from cysteinylated (Cys-) and glutathionylated (G-) conjugates. Up to 0.35% release was observed from G-conjugates against less than 0.08% for all yeasts studied so far. Lowering the wort nitrogen level and the fermentation temperature (12 °C) strongly increased the release efficiency and the ester/alcohol ratio from Cys-conjugates. However, it did not improve the release from G-conjugates and even prevented the yeast from producing any acetate. Although poor in free PFTs and their Cys-precursors, both Saaz hop and pale malt (classical ingredients for premium lager beers) confirmed to be significant sources of G-conjugates (especially those of 3-sulfanylhexanol and 3-sulfanyl-4-methylpentanol). …….

	== From [[West Coast Pilsner]] ==		== From [[Helles#Hops\|Helles: Hops]] ==
			* Davis says that Faction mixes it up with the hops in their traditional helles beer, but they always keep it to German hops. Think Saaz, [[Hallertau]], Mittlefruh, and Saphir, among others. Faction uses one pound per barrel, if that, according to Davis.

			== From [[West Coast Pilsner#hops\|West Coast Pilsner: hops]] ==
	* Bob - low alpha hops on hot side, recently noble heritage but US grown, instead of 1lb of high alpha they use 3lb low alpha cause that high vegetal matter gives it a little weight and structure. Cold side- lager kicks more sulfur for sure. Can play well or not. Bright tropical high tone citrus zest hops play well with sulfur; '''[[Citra\|citra]], [[Mosaic\|mosaic]], [[Nelson Sauvin\|Nelson]]'''. Maybe those old school hops help build thiol stuff that works well with the sulfur in the lager yeast. They do 69/30/10 and whirlpool to build layers of texture. The varietals they like are Adina, super saaz f/michigan, they like floral delicate citrus and not so much herbal, Crosby [[Sterling\|sterling]],		* Bob - low alpha hops on hot side, recently noble heritage but US grown, instead of 1lb of high alpha they use 3lb low alpha cause that high vegetal matter gives it a little weight and structure. Cold side- lager kicks more sulfur for sure. Can play well or not. Bright tropical high tone citrus zest hops play well with sulfur; '''[[Citra\|citra]], [[Mosaic\|mosaic]], [[Nelson Sauvin\|Nelson]]'''. Maybe those old school hops help build thiol stuff that works well with the sulfur in the lager yeast. They do 69/30/10 and whirlpool to build layers of texture. The varietals they like are Adina, super saaz f/michigan, they like floral delicate citrus and not so much herbal, Crosby [[Sterling\|sterling]],

	[[Category:Hops]]		[[Category:Hops]]

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''Notes on '''Saaz''' gathered automatically from across the wiki. Each section links back to its source page.''

== From [[Helles]] ==
* Davis says that Faction mixes it up with the hops in their traditional helles beer, but they always keep it to German hops. Think Saaz, [[Hallertau]], Mittlefruh, and Saphir, among others. Faction uses one pound per barrel, if that, according to Davis.

== From [[Hops]] ==
* Saaz mash hop at a rate of 5kg/25hL batch resulted in a beer bursting with grapefruit notes,
* [[Cascade]] mash hop at the same rate (in essentially the same malt and kettle hop profile) was bursting with guava notes.
* '''[[Calypso]]''' also has an extremely high quantity of thiols that work well with Berkeley Yeast's Tropics yeast and OYL's Cosmic Punch.
* Dry hop an APA with '''Fuggles''', Blew my mind.
* '''Strisselspalt'''. Used it in a Sencha IPA. Paired it with [[Liberty]] and [[Vic Secret]]. I really liked the outcome.
* We just dry hopped a Vienna Pils with '''Saphir.''' Not sure if that counts or not. …. Not really, I mean, that's what Firestone Walker Pivo Pils is dry hopped with, right?
* We’ve thrown '''saaz''' in the dry hopping mix at twice the dosing rate to some new world varietals for a pale and we got pretty interesting matcha green tea vibes, was pretty cool, definitely a one off concept.

== From [[Thiols]] ==
* Malt and Hop as Sources of Thiol S Conjugates: Thiol-Releasing Property of Lager Yeast during Fermentation[[File:Lager thiol.png|left|frameless|373x373px]] ABSTRACT: The contribution of polyfunctional thiols (PFTs) to the overall flavor of a lager beer has been well documented, but their origin remains unclear. In comparison with Saccharomyces cerevisiae strains previously investigated (same conditions: 7 days at 24 °C, 3 days at 4 °C), we examined how Saccharomyces pastorianus yeasts are able to produce these PFTs from cysteinylated (Cys-) and glutathionylated (G-) conjugates. Up to 0.35% release was observed from G-conjugates against less than 0.08% for all yeasts studied so far. Lowering the wort nitrogen level and the fermentation temperature (12 °C) strongly increased the release efficiency and the ester/alcohol ratio from Cys-conjugates. However, it did not improve the release from G-conjugates and even prevented the yeast from producing any acetate. Although poor in free PFTs and their Cys-precursors, both Saaz hop and pale malt (classical ingredients for premium lager beers) confirmed to be significant sources of G-conjugates (especially those of 3-sulfanylhexanol and 3-sulfanyl-4-methylpentanol). …….

== From [[West Coast Pilsner]] ==
* Bob - low alpha hops on hot side, recently noble heritage but US grown, instead of 1lb of high alpha they use 3lb low alpha cause that high vegetal matter gives it a little weight and structure. Cold side- lager kicks more sulfur for sure. Can play well or not. Bright tropical high tone citrus zest hops play well with sulfur; '''[[Citra|citra]], [[Mosaic|mosaic]], [[Nelson Sauvin|Nelson]]'''. Maybe those old school hops help build thiol stuff that works well with the sulfur in the lager yeast. They do 69/30/10 and whirlpool to build layers of texture. The varietals they like are Adina, super saaz f/michigan, they like floral delicate citrus and not so much herbal, Crosby [[Sterling|sterling]],

[[Category:Hops]]

Saaz - Revision history

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