Diacetyl & Pilsner Urquell

Did you get a package date on it? Was it a can or bottle?

I've had my fair share of Pilsner Urquell over the years. The diacetyl/buttery sweetness definitely varies a lot, seemingly due to the way the product was handled (but not necessarily that is not always the case). That being said, IMO the diacetyl flavors are nowhere near where they were when Pilsner Urquell was packaged in green bottles. Those were straight skunk & butter bombs. Yum.

 

This has been the summer of Pilsner Urquell for me. We’re on our 4th 6 pack. I haven’t noticed any diacetyl.

 

In the majority of batches I too do not notice diacetyl in Pilsner Urquell. Having stated that on more than one occasion I have - most recently at a local beer bar that had PU on draft. I drank one pint with the intention of drinking multiple pints that evening but I was 'one and done' that night.

Cheers!

 

I've never noticed it in Pilsner Urquell.

 

I too do not really detect it in Urquell. Very awesome that we now get it in cans here.

 

I have also picked up some diacetyl in bottled PU as well. So, it is not just a draft vs. bottle/can thing.

Cheers!

 

The diacetyl in PU is usually very subtle. If you're unfamiliar, or only vaguely familiar with the character, you may miss it.

FWIW -- diacetyl isn't caused by light contamination.

 

I think it mostly involves age. Relatively fresh PU imported to North America should have hardly any, or if so, barely detectable. PU in central Europe (outside the Czech Republic), and pretty much nonexistent in fresh tank beer on draft.

 

What factors cause diacetyl?

 

Fermentation.

Edit
Too short, long answer.

the yeast produce a compound that oxidizes out side of the yeast, producing Diacetyl. If given enough time late in fermentation, the yeast will absorb the Diacetyl, the beer then will be below threshold.

If the precursor is in the beer, it can oxidize into Diacetyl. This can happen in bottles.

If an infection happens, you can get high Diacetyl. This happens in beer lines as mentioned above.

 

I would expect a pilsner to exhibit DMS flavors or sulfur rather than diacetyl. I personally prefer a hint of sulfur in my lagers, but not DMS or diacetyl.

 

An aspect that should be kept in mind is that while diacetyl is thought to be an off-flavor in most beer styles it is not necessarily viewed that way for the Bohemian Pilsner (Czech Pale Lager) beer style.

In the BJCP style guidelines the below sentence is within the flavor section for Czech Pale Lager (and Czech Premium Pale Lager):

“Diacetyl or fruity esters are acceptable at low levels, but need not be present and should never be overbearing.”

Michael Tonsmiere (BA oldsock) details the below in his blog on the topic of Homebrewed Czech Pilsner vs. Urquell:

“While not a requirement, a low level of diacteyl adds fullness to the mouthfeel, and complexity to the malt. The real question is, what is the "right" amount? For me this beer is slightly more buttery than I wanted, but I tend to be more sensitive than most.”

https://www.themadfermentationist.com/2011/07/homebrewed-czech-pilsner-vs-urquell.html

Needless to say but for each individual the “right” amount will vary.

Add into the mix that something like 20-25% of the population is ‘blind’ to tasting diacetyl in beer and things get a bit more complicated.

I personally am not a fan of ‘excess’ diacetyl. I am very sensitive to perceiving diacetyl and rather quickly it becomes distracting for my personal palate. I prefer the batches of Pilsner Urquell where I perceive zero ‘buttery’ in my beer.

Cheers!

P.S. FWIW every time I watch a Harry Potter film and they mention “Butterbeer” I cringe. Apparently you can get this beverage at Universal Orlando:

https://www.usatoday.com/story/trav...ding-world-harry-potter-butterbeer/417919001/

 

As you can read above, some diacetyl is considered acceptable in the Bohemian Pilsner (Czech Pale Lager) style.

Cheers!

 

I have a sensitive palate to diacetyl and pick it up easily, but it's also the "off flavor" that least bothers me among the common ones. I've never not noticed a little bit of diacetyl in Pilsner Urquell or any of the few other pilsners from the Czech Republic I've had. I think the diacetyl, which is known, accepted, and arguably intended, is part of the style's charm, and I wish it were more common in American takes on the Czech pilsner style.

 

While acceptable, I would expect it to be less prevalent than the other obvious faults I have come across in pilsners as a while.

Edit: I came across diacetyl in a local maibock last year and it was terrible in a beer that is supposed to be crisp. I can accept it in, say, a cask mild, but not in my lagers.