Diacetyl & Pilsner Urquell

This, and many others talk of reduction to other non intusive compounds.
https://www.google.com/url?sa=t&sou...FjAIegQIBRAB&usg=AOvVaw2b_8LW9FB8jnaDmfxdv8wv

 

Drink a lot of water, let yourself rest over night, then review the thread.

 

FWIW, I've noticed a slight butter note in Urquell. It's never been so strong as to be off-putting, in part I think because it kind of fits in with the big bread-malt flavor. But compared to other pilsners, Urquell always seems to have more diacetyl flavor however slight.

 

There’s so many great local Pils I just don’t bother anymore. There’s a few area where it’s an embarrassment of riches, and a simple Red Oak Pils is as good as any. They just don’t can, bottles only. Nothings ever off, no buggies, no funny off notes, just fresh beer the way it’s supposed to be.

 

It was Polonia, and it is our stammtisch. We both grew up in Germany, and to us the food is much better than the few mediocre german food options in Houston. We always have PU with our lunch, today it was a bit off. But we'll be back next month.

 

Bought a 12er for July 4th. Didn't detect.

 

I've had the Butter Beer there. It tastes like cream soda with butter flavoring, added sweetener, some vanilla, and something added to create a head.

 

Did you like it?

A cream soda with 'extra' sweeteners and butter just sounds like too much for me.

Cheers!

 

It's delicious, especially the frozen variety (like an ICEE). If you like butterscotch, you'd like butterbeer.

People must like it, as they sell ungodly amounts of it at the park. If you walk past a butterbeer stand and it isn't 15 people deep, at least, nearly all day long, something must be wrong!

They also serve hot versions in the 'cooler' months down in Florida. Had it last time, quite tasty as well. But frozen is still my favorite of the three methods they serve it.

 

I’ll check it out, it would definitely help to understand things you don’t like and why it’s there.

 

Good advice for almost any circumstance.

 

Back in 2012, my 9 year old son liked it. Not quite as sweet as sweet ice tea, It wasn't half bad cold, but turned sticky sweet once it warmed up. It did have a good, long lasting head.

 

They didn't have the slushie version when we visited, but I agree that it wasn't too bad ice cold .
You're absolutely right about the lines to buy it, they are ridiculous.

 

Rather famously back in the day Alpine had crazy diacetyl issues...in their bottled beers. However, you’ll find little to no record in beer reviews, between people being unfamiliar and the hype/limited availability of their beer at the time.

 

Alpine after the East Coast expansion or bottles from San Diego? Back in the day Alpine perhaps made the finest group of ipas being brewed in the country. The beers I tried after the expansion were ok, but far from the original.

 

Original. Circa 2008/9.

Yes, when they didn't have diacetyl, they were phenomenal. Certainly my personal favorite IPAs. And never came across it on tap / at the brewery.

 

I feel like Urquell is a total crapshoot as far as diacetyl goes. Sometimes I get it, other times I don't. That applies to both packaged and draft. Thing is, when it's there it's unmistakably there. It's not just some random slickness on the palate either. Yet that might be the one beer where I don't totally hate it. I prefer it without, but it doesn't bother me like diacetyl does in most other beers.
As far as Urquell goes in general, there aren't many Czech-style lagers being brewed in the US and even fewer that are packaged with decent distro. Imports are even more limited in my area and they're rarely fresh. Hence, I feel like Urquell still absolutely has a place.

 

Some Brewers have run into Diacetyl issues due to what is called hop creep. Certain hops have enzymes that break longer sugars and dextrines down to simple sugars. The yeast start fermenting again, but the beer is packaged too soon, as the beer was clean before dtyhopping.

There has been research done on this at Shellhammer's lab at OSU.

 

Dry Hop Creep has been a known phenomenon for quite some time (the below linked article references a paper from 1893) but I suppose with the prevalence of dry hopping in craft beer it may be a more frequently occurring issue.

https://www.rockstarbrewer.com/how-...n-beer-and-how-brewers-can-minimise-the-risk/

Cheers!

P.S. Needless to say but this is not the issue as regards Pilsner Urquell.