Phantasm 5 kg

Phantasm innehåller prekursorer till de aromatiska tioler som påminner om tropisk frukt och citrusfrukt.

Phantasm är framtaget från Marlborough Sauvignon Blanc-druvor. Vid rätt förhållanden under jäsning kan tiolerna 3SH och 3SHA frigöras via en process som kallas biotransformation. Valet av jäst och humle har stor betydelse för hur Phantasm interagerar i ölet. Phantasm är ingen ersättning för humle, utan kan förstärka effekten av att tioler frigörs under jäsningen så att helheten blir större än beståndsdelarna.


Phantasm is the original Thiol Precursor Product, derived from block specific Marlborough Sauvignon Blanc Grapes. Phantasm is not a hop replacement but intended for use as an adjunct in beer production.

Phantasm is rich in Cysteine and Glutathione bound Thiol Precursors, which in the right fermentation conditions will unlock into Free Thiols 3SH and 3SHA. The selection of yeast and hops will have an active role on how the Phantasm addition will play out in the beer.

Add during the Whirlpool and dose between anywhere from 4 - 12 g/l depending on your goals, with 6 g/l a nice sweet spot. Keep in mind that there will be a touch of fermentables with Phantasm (0.3°P bump on average), and it will drop your pH slightly.

Ingredients: Marlborough Sauvignon Blanc grape extract powder.
May contain sulphites, barley, spelt, oats, wheat and rye

Recommended quantity 6 g/l , Usage Range: 4 - 12 g/l
Country of origin: New Zealand
Average increase of 0.3 °P

Cysteine bound Precursors are more available for yeast to convert than Glutathione bound, so there is no benefit to adding it in the mash. Hops on the other hand have smaller amounts of Glutathione bound precursors, and a mash hop addition will help convert them to the Cysteine form before final conversion during fermentation.

Phantasm is not a hop replacement, but it will amplify the thiol release from hops fermented alongside it. Cryo hops are a recommendation and hop varieties such as Hallertau Blanc, Motueka, Citra, Nelson Sauvin, and Simcoe have had good effect as dry hop additions when used with Phantasm.

Store at a temperature below 5°C for optimal preservation of its organoleptic properties. The precursors will only degrade after sustained 40°C heat, but cold storage is still a good practice.