Diacetyl Perception

Do you guys find diacetyl is somewhat commonly encountered at brewpubs? I've had a few recent experiences where I couldn't finish a beer. Perhaps it's just a string of bad luck.

 

Edited To Add

 

Peter, diacetyl in a commercial beer is sometimes an indication that the brewery (brewpub) did not leave the beer in the fermenter long enough; a few more days in the fermenter will permit the yeast to ‘clean up’ any excess diacetyl that may have been produced during fermentation.

Many years ago, a brewpub local to me was having inconsistency issues. I spoke to a local beer writer and he educated me that the owner of the brewpub was directing the brewer to make the beer available for sale even if it had not fully conditioned in the tanks.

Cheers!

Jack

 

I do notice it in some places, not sure I would describe it as common though.

I was in brewpub within the past year in Ellicott City MD that brews mostly lagers, and I picked up strong diacetyl in all of their beers. I wrote it off as me being sensitive to it and asked to exchange what I had for a kolsch. I was there with a beer friend and he didn't seem to pick up the diacetyl, but I'm unsure if he can taste it.

 

“but I'm unsure if he can taste it.”

Dave, it would be my guess that he is not perceptive to diacetyl. Something like 20% of people cannot perceive diacetyl in beer.

Cheers!