Beer is a fascinating beverage with a seemingly endless amount of flavor combinations.

Even within a specific style, the blend of malt, hops, and yeast can be varied to produce any

number of flavors that still qualify as appropriate.

Of course, there are some flavors that can occur in beer that are by and large viewed as undesirable,

one of which many claim tastes like artificial butter.

You're listening to the Brulossy Podcast, I I'm your host Marshall Schott and on this episode

contributor Malcolm Fraser's with me to chat about what I think is possibly the most frequently

cited off-flavor in beer evaluation.

Yeah, I mean if you judge at any competition someone at your table

or the table next to you is going to be claiming they taste diacetal.

Someone will lament that they can't taste there or smell it and then someone else will pronounce it completely different.

So it's diacetyl, diacetyl, diacetyl.

Yeah, you know what? I was going to ask you what, how do you say it? Do you say diacetal or diacetal or you know I can go back and forth I think I mostly say

diacetal all I know is this is if you had enough beer people around you you say it your way, someone else will pop up

around the corner and say a different way.

And then he or she will claim it's because they know better

because they have letters after their name.

Or they know someone who has letters after their name.

Yeah, who told them that the way they say it.

Well, one thing I can say with a fair degree of certainty

is that butter, flavors and beer, even those styles,

the BJCP says it can be appropriate in does not appeal to me.

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