How Sensitive are you to diacetyl

I guess I'm one of the lucky ones who can't taste it unless it's overwhelming. I can sometimes pick up the slick mouthfeel, but that's not completely off-putting and it's easy to miss that. When I'm planning to enter a beer in a competition, I'll always bring a sample to a brew club meeting. One of our members can smell it from the parking lot even before I bring it in. Ok, maybe a little exaggeration, but he's hyper sensitive to it, so I always ask his opinion. Occasionally, when I'm judging, one of the stewards will bring a beer over to our table that I swear tastes just like Orville Redenbacher's! That's how I know I'm not completely blind to it. But it takes quite a hit before I notice it.

 

Voted medium, mostly so I could see the results of the poll. However, I think that is more-or-less accurate, as I can't say I've ever been that aware of its presence in Pilsner Urquell. Sam Smith's Pale Ale? Now that's a different matter altogether.

 

Medium-to-low for myself, as I can remember only one instance where I had a sip of beer and knew instantly that it was diacetyl, thanks to a dirty tap line. Otherwise, I don't pick up on it.