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Phantasm Thiol Powder

Phantasm Thiol Powder unleashes powerful tropical fruit aromas by tapping into thiol precursors found in Marlborough Sauvignon Blanc grape skins. This unique powder boosts juicy notes of citrus, guava, passion fruit, and white grape when added during fermentation—especially when paired with thiol-releasing yeasts.

Phantasm Overview

\nFlavors & Aromas: Sauvignon Blanc grape, guava, citrus, passion fruit, white wine
\nPrimary Usage: Fermentation additive (adds thiol-rich aroma compounds)
\nBest Beer Styles: Hazy IPA, West Coast IPA, Pale Ale, NZ-style Pilsner, Experimental styles

Background

Phantasm was developed in New Zealand using freeze-dried skins from Marlborough Sauvignon Blanc grapes—an area known for its high thiol content. Thiols are highly aromatic organic compounds found in hops, grapes, and grains, and are responsible for many of the tropical fruit aromas in modern beer. When used during fermentation, especially with biotransformative yeasts, Phantasm releases a burst of juicy, wine-like complexity. It’s not a fantasy—it’s biochemistry in action. Learn more about thiols and biotransformation here.

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Phantasm Usage Guidelines

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Recommended Rate	14 – 28 grams per gallon
Per 5-Gallon Batch	2.5 – 5 oz
Timing	During active fermentation
Variables	Effectiveness varies with yeast strain, hop selection, and timing

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Phantasm Thiol Powder - 2.5 oz

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