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Old 01-03-2010, 08:53 PM   #1
jigidyjim
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Default obvious examples of diacetyl (cuz I don't get it yet)

Diacetyl is clearly important in brewing since nearly every style or yeast contains a descriptor about diacetyl levels... but I don't get what a "buttery taste" is in beer (though I can clearly identify the difference between buttery and oakey chardonnay).

Are there examples of commercial brews that i can could taste that clearly demonstrate high and low diacetyl? Or any other suggestions on how to acclimate my taste buds for this?

Thanks

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Old 01-03-2010, 08:59 PM   #2
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Diacetyl is the classic "buttered popcorn" or butterscotch flavor. In lower levels, it's simply a slickness or oiliness on the tongue but in larger amounts it's the butter flavor.

I think that Samuel Smith's beers have notes of diacetyl, but I've never had that brand so I can't say. I have had some diacetyl in homebrew, though!

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Old 01-03-2010, 09:09 PM   #3
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In my experience, its hard to really know what any of the off flavors taste like until you actually taste them. I had no clue what diacetyl tasted like until I was at a brew pub and one of their beers was loaded with it. As soon as I tasted it I said to myself, "This has GOT to be that diacetyl flavor!" I didnt know what the band aide phenol taste was either until a few months ago when I had two batches that started tasting like that.

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Old 01-03-2010, 10:20 PM   #4
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Oh, I didn't realize that diacetyl was always an off flavor - I thought it was a property that some yeasts had. Guess I need to read more about it.

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Old 01-03-2010, 10:36 PM   #5
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Quote:
Originally Posted by jigidyjim View Post
Oh, I didn't realize that diacetyl was always an off flavor - I thought it was a property that some yeasts had. Guess I need to read more about it.
Oh, no, it's not always an off-flavor! I think it's perfectly acceptable in some beer styles, particularly some English styles. I've heard that ringwood yeast is a notorious diacetyl producer, but I've never used that strain.

In lagers and some other styles, it's considered an "off" flavor, though.
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Old 01-03-2010, 11:24 PM   #6
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With all due respect, I offer the following although it is related but off topic.

Many members of the brew club I am involved with are interested in purchasing a training kit relating to off tastes of beer. Here is a link: http://www.flavoractiv.com/home/beer...tasterTrainEnt

I also do not know what the flavors are that I do not want. I do know that I taste something and do not like it, but to identify them is another story.

I actually wonder if the use of Nottingham is being blamed for an off taste I have gotten at times. it may be the yeast, and not an off taste. I dunno.

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Old 01-03-2010, 11:57 PM   #7
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Quote:
Originally Posted by Gammon N Beer View Post
With all due respect, I offer the following although it is related but off topic.

Many members of the brew club I am involved with are interested in purchasing a training kit relating to off tastes of beer. Here is a link: http://www.flavoractiv.com/home/beer...tasterTrainEnt

I also do not know what the flavors are that I do not want. I do know that I taste something and do not like it, but to identify them is another story.

I actually wonder if the use of Nottingham is being blamed for an off taste I have gotten at times. it may be the yeast, and not an off taste. I dunno.
This looks really cool
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Old 01-04-2010, 12:03 AM   #8
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If you want to doctor beer with diacetyl, it is cheaply and easily available as imitation butter extract at supermarkets.

See the BJCP exam study guide for a suggestion of how much to add.

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