Diacetyl, VDK, Butterscotch, off flavour, cherished in small amounts by styles that gave up and accepted it, to an absolute unacceptable flavour taint in high concentrations.
The following is a summary of what is covered during the presentation:
- What is Diacetyl – How is it formed, where does it come from?
- How do we detect it – Small craft brewery Organoleptic (Heat & smell) method, UV/Vis spectrophotometer medium brewery methods to Gas Chromatography Large craft brewery methods
- What can we do to prevent it & or save it – Simple process changes to Enzymes
- What simple new technologies are available to detect it?