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Indeed.com slash show. Terms and conditions apply. diacetyl is a chemical compound produced during fermentation that's often described as contributing a

buttered popcorn or buttery in general characteristic as well as a slick mouth feel to beer

while the bjCP contends its appropriate in small quantities in certain styles,

diacetyl is widely viewed as an off flavor that's to be avoided at all cost,

and while most brewers rely on mechanical methods for accomplishing this task,

that is not the only option.

You're listening to the Brewlossophy podcast.

I'm your host, Marshall Shot.

Today I'm joined by contributor Jordan Folks to chat about the anti-diacetyl.

Enzyme known as alpha acetyte decaboxylase, also known more simply as ALDC.

I really hate diastal.

I think that of all of the off flavors, it is my most despised. And I think I'm

pretty sensitive to it as well. So, you know, being a fairly active logger brewer, this is

...