diacetyl in lagers

[wort-h.o.g]

@ynotbrusum

@brewinhard

@erockrph

If you want practice tasting diacetyl in a lager, RedHook Pilsner is the biggest D-bomb I’ve ever had. I get it in most of their beers, but the Pilsner is the worst offender of them all.

How is the even acceptable in ANY commercial brewery?

It is common in Czech Pilsners - the Czech lager strains develop it even after an extended D-rest.  So, it is part of the expected flavor profile.  A few ale styles permit it under BJCP styleguidelines, but even then it is typically not desirable.

yep , and the germans consider D  a flaw…not acceptable, period end of story.

[hopfenundmalz]

One can ask how phenolics a certain undesirable esters are allowed in any beer. Clove and banana!

Some people even like those.

[wort-h.o.g]

Every German knows clove and banana are desirable…just like they know diacetyl is bad . It’s culture driven.

[hopfenundmalz]

The German Hefes almost disappeared, but now have made a comeback, primarily in Bayern.

Berliner Weiss is hard to find in Berlin. They aren’t into sours.

[wort-h.o.g]

@hopfenundmalz

The German Hefes almost disappeared, but now have made a comeback, primarily in Bayern.

Berliner Weiss is hard to find in Berlin. They aren’t into sours.

When I lived there in 90’s Hefeweizen was strong and prevalent. Agree on sours…I’m also not a big fan so understand.

[theoman]

Every German knows clove and banana are desirable…just like they know diacetyl is bad . It’s culture driven.

If that statement is true, it would then imply that a large number of German brewers are knowingly selling bad beer.

[wort-h.o.g]

@theoman

Every German knows clove and banana are desirable…just like they know diacetyl is bad . It’s culture driven.

If that statement is true, it would then imply that a large number of German brewers are knowingly selling bad beer.

allow me to close the window a little to remove implication…Generally speaking, historically IME diacetyl is not something German brewers consider favorable in their lagers. IME, I’ve seen diacetyl either being acceptable, desirable, or ignored in lagers in european countries and USA-not in German Lagers. Are there some in Germany-I’m sure someone has had one.

[theoman]

There are most definitely lagers with diacetyl in Germany. Plenty. More so in the smaller and newer breweries, but it exists the more established ones. My experience is more in the east (Berlin to Bamberg). Germany is a big country and I wouldn’t be surprised if some areas are more accepting of diacetyl than others.

[swampale]

I brew a lot of Pilsners and diacetyl is not acceptable at all. I have had a few lagers from Craft breweries here in Ontario that had diacetyl. I do get it the odd time, but mostly it is absent. Diacetyl from professional breweries? Unacceptable. I do use the Brylosophy method when I make lagers and it seems to work for me.

[wort-h.o.g]

For sure some breweries either intend it or accept it that it’s there…no matter what country.

AFAIC, diacetyl is the equivalent of cilantro for me…if I taste it I’m out.

[goschman (Iliff Ave)]

Ok well the flavor profile seems just to be very caramelly and toffee like. I need to reformulate the recipe. Thinking 50/50 pils and red x with enough midnight wheat to get the color right.

[wobdee]

I’ve been messing around with Red X for awhile now including 100% brews. I’d say your tasting the malt, your expirence is pretty similar to mine.