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Yet another reason to avoid Diacetyl: study links exposure to compound to Alzheimer's

Discussion in 'Homebrewing' started by wagenvolks, Aug 2, 2012.

  1. wagenvolks

    wagenvolks Member

    Slatetank likes this.
  2. pweis909

    pweis909 Member

    Too soon to react to the scientific results, I think. Studies like this always merit further investigation and refinement. Still, I dislike the overt diacetyl I get from microwave popcorn and poorly made lagers; I'll continue to avoid these things based on personal preferences.
  3. Jfriz25

    Jfriz25 Member

    Are there any easy to find commercial beers with diacetyl? I hear about it from time to time but I can't say I've ever run across it (or maybe I have and just didn't know it)
  4. jlpred55

    jlpred55 Member

    Try a Shipyard beer, some are notorious for diacetyl.
  5. utahbeerdude

    utahbeerdude Member

    IIRC, Samuel Smith Pale Ale has lots of diacetyl.
  6. goodbyesoberday

    goodbyesoberday Member

    Something worth remembering is that diacetyl in low levels plays a very important role in balancing the flavour profile of your beer.

    Also colour me guilty of not reading the link in question, but i'd bet perceptible levels of diacetyl in beer, even for the sensitive people out there, are well below the levels of the study in question.
  7. BigAB

    BigAB Member

    I hate to rip quotes from Redditors, but:
    "I think it's important to note that the study is addressing exposure (via inhalation) at industry worker levels, not of those typically experienced by the average person. Furthermore, diacetyl is a completely natural byproduct of glycolysis. Natural butter flavor in dairy products including butter and cheese is due to the conversion of pyruvate to diacetyl by some strains of lactobacillus bacteria (e.g. L. lactis biovar. diacetylactis)."
    Rempo likes this.

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