It all boils down to a little thing called thiols.Īn organic compound high in aromatic molecules, thiols occur naturally in a variety of things.įor example, the skins of grapes. To understand Phantasm we first need to answer this question: What makes the Sauvignon Blancs in New Zealand so aromatic?
He began researching what makes the wines in his neck of the woods so acclaimed for their bright passion fruit characteristics.Īnd he wondered: Could he apply some of the same science to his beer? The Science Behind Phantasm Photography courtesy of Alvarado Street Brewery | Green Cheek Beer Co. It’s an area near the Marlborough region, famous for producing exceptionally high-quality Sauvignon Blancs known for their intense tropical fruit aromas.Įven as a brewer, Ruffell started paying attention. The product came from the brain of Jos Ruffell, founder of Phantasm and owner of Garage Project, a brewery based in the Aro Valley of Wellington, New Zealand. Phantasm didn’t just magically appear out of thin air. The “Ghost” Story of Phantasm Photography courtesy of Electric Brewing Co. One that requires quite a bit of experimentation to truly work its magic.Ĭonsequently, Phantasm brings a whole new perspective to the adage “the juice is worth the squeeze.”īut trust us, it’s worth it. Well thanks to Phantasm, a powder derived from Marlborough Sauvignon Blanc grapes in New Zealand, you can. You’d probably want to try that beer, right?
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? Big bursts of citrus, pineapple, grapefruit, mango, and more draw us into a hazy’s turbid depths. But it’s undeniable that we enjoy New England-style IPAs because they are uber juicy in both flavor and aroma. Why do we love hazy beer? Answers will vary, of course.
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