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Diacetyl |
Posted by Nick B. on 2016-11-15 05:05:44 |
It usually tastes like butter, but can sometimes be more butterscotch. In lagers, it usually means the beer was not conditioned ("lagered") long enough.
Think that's what you meant, eh?
I do note a big difference between buttery and butterscotchy diacetyl. The former is lovely in Pilsner Urquell, the latter was very nasty in certain microbrewed ales from Maine in the 90's. Butterscotch, even "dirty socks". This nastiness is supposedly an artifact of the particular Ringwood yeast used there.
I was pleasantly surprised, then, when I drank real Ringwood beer for the first time in England a few years ago, from the Ringwood brewery. It was perfectly normal. But then, I understand the Ringwood brewery may have cleaned things up, or maybe the beer is actually brewed elsewhere by Marston's. (?)
I honestly don't know if I've ever smelt rancid butter, so can't really comment on that. |
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Diacetyl by Barry on 2016-11-15 09:22:06 |
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