Why do we love hazy beer? Answers will vary, of course. But it’s undeniable that we enjoy New England-style IPAs because they are uber juicy in both flavor and aroma. Big bursts of citrus, pineapple, grapefruit, mango, and more draw us into a hazy’s turbid depths. But what if we told you that brewers could make their hazies even juicier? That beers using this cool new ingredient can make other hazy IPAs seem like pale ales in comparison?
Well thanks to Phantasm, a powder derived from Marlborough Sauvignon Blanc grapes in New Zealand, you can.
It’s the coolest new ingredient in beer.
One that requires quite a bit of experimentation to truly work its magic.
But trust us, it’s worth it.
Unlocking strong tropical fruit aromas in your beer isn’t a fantasy, it’s Phantasm. This powder made from Marlborough New Zealand Sauvignon Blanc grape skins is incredibly rich in Thiol precursors and when added to a fermenting beer, creates an extra boost of Sauvignon Blanc grape, citrus, guava, and passion fruit to your beer
Add approx 50g to a standard 23l batch using a thiol releasing yeast such as London III or Omega’s Cosmic Punch. We recommend adding at whirlpool or active fermentation stage.