This isn't so much about generating thiols, but more regarding what hops to use to pair with the flavors that come from the thiolized yeast doing their thing to yield a synergized brew.
I plan on brewing up something along the lines of an IPL with Lunar Crush; generating thiols via mash hopping (cascade) and not adding any whirlpool or dry hop charges. However, I still want a good bitterness and hop backbone, so I'm curious: what are people using for boil/kettle hops to supplement the expected flavor from thiols? It seems like all these thiolized yeasts produce roughly similar "passion fruit, guava, and New Zealand Sauvignon blanc fruitiness", so if you were to put together an IPL that will contain those flavors, what kettle hopping scheme would you use?
I plan on brewing up something along the lines of an IPL with Lunar Crush; generating thiols via mash hopping (cascade) and not adding any whirlpool or dry hop charges. However, I still want a good bitterness and hop backbone, so I'm curious: what are people using for boil/kettle hops to supplement the expected flavor from thiols? It seems like all these thiolized yeasts produce roughly similar "passion fruit, guava, and New Zealand Sauvignon blanc fruitiness", so if you were to put together an IPL that will contain those flavors, what kettle hopping scheme would you use?