Diacetyl?

I get butter flavor from Sorachi Ace hops, but have no clue if those beers use it.

 

diacetyl smells like buttered popcorn. It's a pretty distinctive smell. It's not necessarily a bad thing. I have a lot of experience with diacetyl with wine.

 

Diacetyl also gives a slick feel to the tongue and mouth. It is produced by yeast early in fermentation, and can be cleaned up by the yet with some time. If the yeast is highly flocculant, it will drop out before it has cleaned up. Some English strains are well known for that.

Some malts can be confused. Look for the slickness.

 

Yeah, I agree the yeast type is probably to blame, but you can also blame this flavor on the brewer for trying to hurry up the brewing process to get something coming out of the bar taps too quickly.

 

*cough*Shipyard*cough*

 

you can also get this taste out of a bar with dirty lines. were these all consumed on draft at the same establishment by any chance?

 

Or to muck O2 at packaging will also oxidize the precursor to diacetyl.

 

Ringwood yeast is notorious.

 

Diacetyl is only a flaw if the brewer didn't want that flavor in the finished product. Many styles can have in naturally/intentionally.

 

Got this on the newest batch of ten fidy. Anyone else?

 

I dig the toffee and chocolate notes in this years fidy. Best batch so far. So, if you want to know what diacetyl tastes like you can do a few things. Put a squirt of movie popcorn butter flavor in your ipa, drop a wearthers original in your hefe, or grab a bottle of creme brulee.

 

Negative sir!

 

With Creme Brulee I am really not sure if there is diacetyl, or maybe just something else giving it that caramelized flavor in order to emulate the dessert. If it is diacetyl, it seems intentional. Does that still make it a flaw?

 

I believe that each of us is entitled to our own opinion.
Some of you may enjoy the taste of Diacetyl in your beer.
For me though, it has always been associated with a negative thing. Sometimes poor brewing procedures, or dirty equipment/ draft or packaging. Cicerone certification.... ruined me.
Oskar Blues has burned me with a lot of Diacetyl bombs. They make great beer, so I can't speculate on the variance of batches.

 

No, in that case it probably isn't a flaw. For instance, since it's origins, Pilsner Urquell is known for it's diacetyl flavor, with is a great example of its intentional use.

 

Founders Curmdgeon Old Ale had a very distinct butter/ butter scotch taste to me. I've only had it once, don't know if diacytel was the culprit or if it was supposed to taste that way.

 

I didn't say it was a flaw, but that's what it tastes like regardless.

 

I get it drinking Pumking and I like it.

 

Carastan has nearly fooled me many times.