About TROPICS™
TROPICS™ strains are engineered to pack a tropical punch reminiscent of the finest southern–hemisphere hops but without the astringent burn that reduces drinkability. Huge notes of guava and passionfruit and a hint of grapefruit will make any beer a top–seller.
Getting the Most Out of TROPICS™
Hops & Additives
- Stick with hops that complement tropical fruit character.
- Avoid spicy, herbal, or vegetative varieties that you wouldn’t ordinarily add to hop-forward IPA—no Saaz and no mash hopping is required with TROPICS™.
Three Common Approaches to Using TROPICS™:
1. Cost Savings and Sustainability
- Lower your hop bill (<2 lbs/BBL)
- Increase yields
- Let the yeast do the heavy lifting
2. Increased Sensory Impact
- Use 2–6 lbs/BBL of hops
- Let TROPICS™ layer in additional tropical depth
3. Further Elevate Thiol Expression
- Add TROPICS BOOST™
Recommended Hops
- Krush
- Mosaic
- Peacharine
- Citra
- Galaxy
- Motueka
- Nelson Sauvin (note: can push in a diesel/boxwood direction)
- Idaho 7
- Other fruit-forward hops
Avoid These in TROPICS™ Beers
-
Hops to avoid:
- Noble hops: Saaz, Tettnang, Spalt, Hallertauer Mittelfrüh
- Any hops not typical in an IPA
-
Other considerations:
- Grape skin products – minimal effect, may introduce grape and woody flavors
- Copper finings – bind thiols and mute flavor; use only as a last resort to fix sulfur
Hop Timing & Application
No need for mash hopping with TROPICS™.
TROPICS™ yeast produces all of the enzymes necessary to convert precursors in barley and hops into flavor-active thiols.
Dry hopping timing matters:
- If repitching, wait to dry hop until after harvest. View our Yeast Harvesting Best Practices for more helpful tips.
- Want more punch while still repitching? Use TROPICS BOOST™.
Enhance with TROPICS BOOST™
For maximum tropical expression, add TROPICS BOOST™, an all-natural thiol precursor supplement.
- For best results, add TROPICS BOOST™ to chilled wort within 24 hours of pitching yeast
- Recommended dosage: 50–100 mL/BBL
-
High intensity: 200+ mL/BBL
*At high doses, the beer may become overly thiol-forward.
Grain Bill Guidelines
Choose base malts high in thiol precursors:
- Pilsner
- Pale malt
Avoid darker kilned malts—they reduce tropical character.
No need for mash hopping or unusual mash profiles.
Fermentation Guidelines
| Temperature: | 66–68°F |
| Aeration: | 8–12 ppm O₂ at knockout (increase for high gravity beers) |
| Pitch Rate: | See table below |
Pitch Rates by Yeast Type & Gravity
-
Ales (except Vermont):
- <18 °P → 750,000 cells/mL/°P
- 18–20 °P → 1,250,000 cells/mL/°P
- ≥21 °P → 1,500,000 cells/mL/°P
-
Vermont:
- <18 °P → 1,000,000 cells/mL/°P
- 18–20 °P → 1,700,000 cells/mL/°P
- ≥21 °P → 2,000,000 cells/mL/°P
-
Lagers:
- <18 °P → 1,500,000 cells/mL/°P
- 18–20 °P → 2,000,000 cells/mL/°P
- ≥21 °P → 2,500,000 cells/mL/°P
Repitching
TROPICS™ can be repitched with consistent flavor results, even when TROPICS BOOST™ is added.
Refer to our Yeast Harvesting Best Practices guide to ensure strong harvests and repeatable fermentations.
