WHC Hop Unlock- Thiol producing Liquid Yeast! BB: 23/08/2024

WHC Hop Unlock- Thiol producing Liquid Yeast! BB: 23/08/2024


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Provides your pale ales and IPA’s with juicy esters aromas of lemon, orange, pear, and juicy fruit gum.

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Liquid Hop Unlock is a product produced by WHCLAB.

  1. Introduction

Hop Unlock liquid pouches contain the yeast species Saccharomyces cerevisiae. It is a species that is naturally cultivated to have a strong IRC7 activity, it also produces a large amount of Beta-glucosidase that is involved with biotransformation. The yeast in itself produces a very powerful tropical ester flavor profile similar to Saturated or Sanders.


IRC7 is a gene associated with the production of Beta-lysase, this enzyme is associated with the release of bound thiols. Bound thiols occur naturally in different quantities in various hop and malts but do not contribute to the flavor of the finished product as they remain bound. If the bound thiols naturally present in wort are released it contributes to a more powerful aroma including notes of mango, guava, passionfruit and white wine notes.


Because of these enzymes this yeast can be used to increase your aroma in beer production.  Alternatively reduce the overall cost of hop usage by reducing the amount of hops used or by switching the hops used to less costly hops varieties.

A variety of method can be used to increase the amount of bound thiols in the wort production process:

  1. Mash Hopping- Mash hopping with hop varieties such as cascade or calypso at a rate of 3-4g/L significantly increases the amount of bound thiols in the wort and is highly recommended.
  2. Whirlpool additions with hops that have high levels of bound thiols. Apollo, Eureka, Hallertau Hallertauer, Nugget, Hallertau Perle and Idaho 7 are all hop varieties that have been tested to be high in these levels.
  3. Dry Hopping with hops that work well with a strain that has high levels of biotransformation including Mosaic, Citra, Idaho 7 and Nelson Sauvion.
  4. Including thiol precursors in the fermenting beer, there are a variety of products on the markets such as Phantasm and WHCLAB Thiol Booster that increase thiol precursor compounds within the fermenting wort add at dry hop or at high krausen for best results.
  5. Different base malts contain a high variance of bound thiols within them, we would suggest asking your maltster/wholesaler if they can get data on the level of precursor in their malt products. If they are unsure on how to test for this you can put them in touch with our laboratory department.


For more detailed information, this is a great article for more information about the role of thiols in IPA production. http://scottjanish.com/the-locksmith-utilizing-bioengineered-yeast-and-high-bound-thiol-precersour-hops-and-phantasm-powder-to-thiol-drive-beer/

  1. Technical Data

Oxygenation/aeration will be needed for generation 0.

Pitch rate for the first generation is dependent on the volume of wort and the starting OG,


Intended fermentation temperature: 17-18 degrees celsius.

  1. Specification

Strain: Saccharomyces cerevisiae

Live Cells: >1.5-3.5 billion cells per ml

ABV Tolerance: 11%

Nitrogen Demand: Very High

Yeast type

NEIPA, Pale Ale, English Ale







Beer Style

Brown Ales, Imperial Stouts, NEIPAs, Pale Ales, Red Ales, Stouts, West Coast IPAs

About WHC Labs

WHC Lab is a Biotechnology business focused on the brewing/distilling industry, established in 2017. The laboratory boasts best in class laboratory equipment, experts in the brewing and distilling industry and uses next-generation methods to grow brewing/distilling yeast and bacteria. A full range of liquid and dried yeast is available for professional breweries and home brewers alike.[/vc_column_text]

We provide an selection of analysis services, available for all customers trying to maintain a high quality and consistent final product. Our R&D lab is home to industry-leading equipment including our Anton Paar Alcolyzer and density meter as well as QPCR for genetic analysis. Our services offer a large selection of tests including microanalysis PH, IBU, ABV, Congeners, calories, final gravity, colour (EBC) and water/gluten testing.

WHC Lab is proud to propagate fresh, high cell count and quality yeasts. We do so by propagating fresh for orders and integrating stringent quality control throughout our production process. Every pitch of yeast is genetically tested on our QPCR system to ensure that our pitches are free from any contaminating microorganisms and are highly viable and metabolically active.


Brewing Industry

We work closely with 100s of breweries globally to make sure our product is of the absolute highest quality. We can help with strain selection or increasing fermentation performance for new beers or improve old ones. We can help improve any processes within the breweries with a consultation. Our R&D Laboratory can help with keeping your QC within in check for batch releases and screen for any contaminants within the brewery.

Distilling Industry

Interested in any spirit production. We can help with increasing performance within the distillery or developing new products. Whether efficiency, flavour improvement or fermentation improvement is the goal we can help.

We currently offer liquid, cream or dried distillers yeast so we have something for every business.

Additional information

Weight 0.750 kg
Country of Origin IE
HS Code 2102101090


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