Diacetyl

In this clip from his video course, Breakside cofounder and brewmaster Ben Edmunds explains why ALDC is no silver bullet when it comes to hop creep—and how his team found a better way to use it while shaving off some tank time.

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

In a market with no room for error, neither is there room for avoidable off-flavors—including diacetyl and other issues caused by hop creep. Research continues into its causes and how best to avoid or eliminate it before beer leaves the brewery.

Labs and brewers are only beginning to discover the potential benefits of bioengineered yeast strains, from improving the flavor and quality of the beer to quicker turnaround time and potential cost savings.