Why no DMS in no-boil Berliners?

Seems not boiling or only boiling Berliners for 15 minutes is a common practice. Given the large percentage of Pilsner malt used, why isn't DMS an issue? Seems a long boil (e.g. 90 mins) is a common practice for all other beers that use a high percentage of very lightly kilned malt. Is it that DMS is present and just masked by the sharp acidity? Just curious why I never hear of it being an issue.

There's DMS in short boil Berliners sometimes. It depends on the malt used, as there is huge variation in the SMM content in different Pilsner malts. But that's not a no-boil Berliner.

A no boil Berliner has no DMS issues because it's pasteurized, not boiled. SMM is converted to DMS at temperatures around 175°F. Pasteurize your wort at 170°F for 10 minutes, and there is no opportunity for DMS to be formed. Or perform a mash-out, which will pasteurize the wort.

Cool, thanks for the info.