Strong diacetyl in Golden?

Just wondered if there are any styles where a strong butterscotch flavor is desired or even acceptable. I had a golden at a local (newer) brewpub a few months back that tasted like butterscotch candy. The only thing I've seen in the guidelines is a Bohemian Pilsner will allow some restrained diacetyl.

Scotch ales I believe.

Denny's Evil Concoctions said:

Scotch ales I believe.

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Bohemian pils can have some, oatmeal and sweet stout allow a limited, but usually low amount. It is not a very desired quality.

Keep in mind if you had this on draft, it could have been dirty lines. It can come from an infection and not just from the beer.

Hmm, I know it was pretty strong like sucking on a butterscotch, so much that it overpowered any malt flavor. It was on tap, I wonder why they served it, I guess some people can't detect it for some reason. It's in a small town anyway, most people that frequent the place probably have no idea and/or like it (Better than anything else there).

I've never had a scotch ale with this flavor, mostly strong caramel but no butterscotch? The guidelines say that sometimes the caramel in Scotch ale is sometimes mistaken for diacetyl.

yeah. I would question the cleanliness of the lines on that one. Look for it on beeradvocate, maybe?