Hazy Session IPA – Mash Hopped & Fermented with Thiolising Yeast | Grain to Glass

Hazy Session IPA – Mash Hopped & Fermented with Thiolising Yeast | Grain to Glass at Wheatlow Brewery Join us at Wheatlow Brewery for a full grain-to-glass brew day as we create a 3.1% Hazy Session IPA using two modern brewing techniques that are transforming the world of hop-forward beer: mash hopping and thiol-releasing yeast. In this video we brew the Malt Miller’s “Sweet Release” recipe, originally built around WHC’s now-discontinued Sweet Release thiolised session yeast. This remarkable yeast is both thiol-liberating and maltotriose-negative, helping us build big flavour, bold aroma and enhanced body into a small, session-strength NEIPA. We mash hop with Cascade to unlock bound thiol precursors, whirlpool with Idaho 7, and then dry hop with Citra, Idaho 7 and Nelson Sauvin for layers of tropical fruit, pineapple, mango, lychee, gooseberry and subtle Sauvignon Blanc-like notes. Later in the video, we taste the finished beer from both keg and cask, discussing the difference between the two versions — mouthfeel, carbonation, flavour perception and drinkability. Georgina joins in the taproom to give her take on the beer as well. What you’ll learn in this video ▶️ How mash hopping works and why brewers are excited about it ▶️ What thiolising yeast does and how it boosts fruity aroma ▶️ Why maltotriose-negative yeast builds body in low-ABV beer ▶️ How to use Cascade, Idaho 7, Citra and Nelson Sauvin in a session NEIPA ▶️ How to dry hop while reducing oxygen exposure ▶️ Tips for fermentation, kegging, cask conditioning and canning ▶️ Full tasting notes comparing keg vs. cask versions ▶️ Why this 3.1% beer punches way above its weight Recipe Highlights ABV: ~3.1% Mash: 68°C Mash Hops: Cascade Whirlpool: Idaho 7 at 80°C Dry Hop: Citra, Idaho 7, Nelson Yeast: WHC Sweet Release (thiol-releasing, maltotriose-negative) Extras: Maltodextrin for body & mouthfeel Gluten-free: Yes (Clarity added) Tasting Notes 🍊 Golden orange “juice-box” hazy appearance 🍍 Aromas of satsuma, orange zest, mango, pineapple and gooseberry 🍺 Soft, pillowy mouthfeel with firm carbonation (keg) 🍻 Rounder, creamier, softer profile from the cask version ✨ Exceptionally drinkable — perfect “breakfast beer” at 3.1% Why you should try this beer If you’ve wanted to explore thiol biotransformation, mash hopping, or big-flavour low-ABV beers, this recipe is an ideal place to start. It’s approachable, gluten-free, refreshing, and surprisingly complex for its strength. No wonder it disappeared quickly at Oktoberfest! WHC ye Watch the Hop Edition review https://www.youtube.com/live/EqBJ7n4W... This beer was also featured on the Hop Edition Podcast (Episode 129), who reviewed it as part of their Wheatlow tasting pack. WHC Yeast https://www.whclab.com/collections/br... Malt Miller original recipe video    • LOW ABV DOUBLE BREW DAY | THE MALT MILLER ...   ‪@themaltmiller8438‬ Thanks for watching! Merch store https://www.greenhousepeople.co.uk/ca... If you enjoyed the video: 👍 Give it a like 💬 Leave a comment (especially if you’ve brewed this recipe) 🔔 Subscribe and hit the bell for more homebrewing, Union-set brewing, beer tasting and Wheatlow Brewery adventures. Frothing Ale! Cheers! 🍻