Innovative dry yeast with thiol release, "Sweet Release". For brewers looking to take their craft to the next level, this yeast strain represents a game changer. Sweet Release is a maltotriose negative strain that features high levels of biotransformation with a very advanced mango ester profile. Sweet Release has a relatively low attenuation value which makes the yeast a great option for beer styles that require a low ABV or sweet body such as stouts or NEIPAs. One of the distinctive features of "Sweet Release" is its ability to amplify the aromatic qualities of your beer. Thiols, those magical compounds found in hops and malt, hold the key to the fruity, tropical and citrus flavors that are highly sought after in today's beer landscape. 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 varying amounts in various hops and malts, but do not contribute to the flavor of the finished product as they remain bound. If the naturally bound thiols present in the must are released, they help create a more powerful aroma with notes of mango, guava, passion fruit and white wine notes. Thanks to these enzymes, this yeast can be used to increase aroma in beer production. Beer styles IPA, NEIPA, Non-alcoholic, Pale Ale, Session IPA Tension: Saccharomyces cerevisiae Flocculation: low Temperature: 18-22°C / 64-72F Attenuation: from 63% to 68% ABV tolerance: 15% Inoculation rate: 0.5-1 g/l