“For me it was piecing together the dots…These could be very valuable aroma compounds going to waste, which is a real shame. “Maybe one winemaker’s trash is another beermaker’s treasure,” says Ruffell. Well, it turns out that after winemakers use those thiolized grape skins, they throw them away. Now, we can hear you screaming: But what does this have to do with beer!? Similarly, a winemaker needs to create certain circumstances-aka fermentation-to coax the heightened aromas and flavors out of these thiols. (Sure, tartare can be tasty, but most of the time we crave that sizzling steak). Otherwise, it’s just a raw piece of meat. Once one applies heat to the meat, it starts a scientific process-literally called the Maillard reaction-that unlocks all the tastiness inside. Think of it like a chef with an uncooked piece of steak. Only when placed under the right conditions will thiols generate those intense tropical scents. The true trick is unlocking them.īecause if those organic molecules remain unaltered, they won’t give you the goodies inside.įor instance, you can’t just pluck a grape off the vine in New Zealand, put it up to your nose, and expect a bouquet of aroma. Unsurprisingly, in the Marlborough region of New Zealand, researchers have found grapes with high levels of thiols.īut being rich in this organic compound alone isn’t enough. 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. Stealth strikes now deal 80% less damage.Why do we love hazy beer? Answers will vary, of course.
#Ghostly phantasmic full
Phantasmal Souls now initially deal 10% damage and gradually scale up to full damage after 0.83 seconds.Javelin now deals 10% less damage if 8 or more Phantasmal Souls have spawned.1.4.5.001: Added a sprite to its lost soul projectile.1.4.5.004: Fixed projectiles causing severe frame drops when they collide with enemy body segments.
Cloned projectiles can no longer hit enemies twice. Stealth strikes cause cloned projectiles to spawn every 0.25 seconds that deal 25% of the weapon's damage instead of 20% that weakly home in onto enemies. Lost soul projectiles are now spawned once every 0.5 seconds. Phantasmal spirit projectiles deal 10% of the weapon's damage instead of 5%.
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