We have done a lot of experimentation over the last year utilizing some of the newest hop products and cutting edge yeasts to get the most impactful IPA character. Along the way, we discovered that we loved how our house yeast interacted with some hops. We wanted to take some of these methods and merge them with our Belgian roots and make something truly unique. Introducing our "Thiolized-Belgian IPA". This is a co-pitch of a thiol-releasing yeast with our house Belgian yeast, capitalizing on the fruity Belgian esters blending with the tropical hop thiol fruit flavours. As far as we can find, this may be the 1st thiolized Belgian IPA! There are a lot of considerations when co-fermenting yeast. What ratio to pitch each yeast? Is there a dominate strain, and if so, by how much do we need to adjust? Not to mention, the ideal specs for each yeast can be slightly different, such as: how much oxygen, what temperature, density, or fermentation profile to use? While there was a lot of research and some testing, ultimately there is a bit of gut feeling and unknown factors when making something like this. We tried to play to the strengths of both yeasts trying to meet them in the middle. The grain bill was simple - Pilsner, with a touch of wheat and dextrin malt for body. When it came to hops, we blended some classic American hops that pair well with the Belgian yeast esters, alongside thiol dense hops to bring out the southern hemisphere tropical flavours. To our surprise, these yeasts seemed to work quite well together, with both expressing their character rather evenly throughout the fermentation process. This led the beer to some incredible complex fruity flavours, adding to its aroma, and every time we went back for another sip we would pick out something new. Flavours of sweet candy, stone fruit, pear, mango, and papaya, with an overtone of mixed citrus zest throughout. We feel like there may be something new and special here, and we can't wait to develop more beers in this space.