History
Thiol chemistry explains modern hop aroma
Research identified polyfunctional thiols, perceptible in parts per trillion, as responsible for much of the tropical and blackcurrant character of modern hops — and showed that yeast releases many of them from bound precursors.
2000–2020
Why it matters
Turned biotransformation from folklore into a mechanism, and led directly to yeast strains bred to release more of it.
How well this is established
| Certainty | Well attested. Broadly agreed across sources, though the precise dating or detail may vary between them. |
|---|---|
| When | 2000–2020. Recorded as a period rather than a date because it happened over time. |
Styles this shaped
Either side of this
← 1998: Cask Marque begins accrediting cellar quality · 2002: Small brewers’ relief is introduced in Britain →
See the whole sequence on the beer history timeline.
Last reviewed 2026-08-16.