The Truth About Diacetyl

Craft Brewers Conference 2017
Location: Washington, D.C.
Speakers: Neva Parker, Bryan Selders

During every beer fermentation, a countless array of flavor byproducts is produced. Most of these compounds add to the character and complexity of the beer, but some can be considered off-flavors. One of these offenders is the buttered popcorn quality known as diacetyl. Learn where this compound comes from and how you can eliminate it for good.

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