Crosstown Brewing Co.’s latest special release beer is a tropical-infused IPA, but it’s brewed without any fruits whatsoever.
Tropical Bomb Shell IPA gets its tropical flavors and aromas from both a ton of citrusy hops and something called “Thiolized” yeast.
Thiols are sulfur compounds that are highly aromatic and have characteristics of tropical and citrus fruit. The Mad Fermentationist described thiols as seemingly “the coolest thing in brewing hoppy beers since the invention of dry hopping.”
The thiol-rich yeast used by Crosstown was made, in part, from the dried grape skins of Sauvignon Blanc grapes from New Zealand.
Tropical Bomb Shell, 6.9% ABV, goes on sale today, Friday, Sept. 15, at noon in Crosstown’s taproom, 1264 Concourse Ave. The beer will be available on draft and in four-packs of 16-ounce cans to go.
Later, a limited quantity of the beer will be released in the Memphis market, both in cans and on draft.
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