Subscriber Exclusive

Quality Control: Dealing with Diacetyl

Understanding this off-flavor, how to test for it, and how to reduce it is key to producing commercially viable beer.

Jessie Smith Sep 1, 2023 - 10 min read

Quality Control: Dealing with  Diacetyl Primary Image

Photo: Jamie Bogner

All brewers encounter diacetyl, and it’s likely that all our customers experience it, too—whether they realize it or not.

Diacetyl is one of the more common off-flavors that can occur in beer, and yet it’s easily preventable. There are natural ways to reduce diacetyl, and there are tests you can perform to monitor its levels during fermentation. Whether the source is bacteria or yeast, you can still avoid diacetyl in your finished product.

Access All of the Brewing Industry Guide

Subscribe today to access all of the in-depth brewing stories & advice you won't find anywhere else (including this article).

Jessie Smith is quality manager at SingleCut Beersmiths in Clifton Park, New York.