Brewing With Total Confidence
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Discussion in 'General Brewing Discussions' started by Nosybear, Aug 21, 2019.
Worth a read:
Diacetyl is nasty, tasted that in some San Miguel a couple of weeks ago. Hope it never turns up in my beer
Good read, thanks Nosy
It's not necessarily nasty as long as the beer is fresh. It can actually be a quite pleasant buttered popcorn or toffee flavor. Problem is it oxidizes into something like rancid grain so again we see the influence of Big Beer: Diacetyl became evil because it affects shelf life.
Oddly, there's a hint of it in my latest beer which is coming out of the fermenter today. It's just a touch at first taste and then seems to dissipate after a few moments; very unexpected. Have to say I'd neer thought of it as anything other than a really unwanted flavour in beer, and super rare - I can only recall finding it in beer three times.
Like anything else, one man's mead is another's poison. I try to avoid it in my beers. But I've tasted beers in which it was a nice note.