When it comes to beer and alcohol, the word ‘ethanol’ comes to our minds almost immediately. However, diacetyl is another element found not only in beers but also in beverages like coffee, butter, and many dairy products.

It’s been widely argued by many beer enthusiasts that diacetyl is bad for you while some claim it to be merely ineffective. Thus, the million-dollar question: Is diacetyl harmful? To get the answer we need to understand its role, its origin, and other important aspects. Let’s probe into diacetyl in this blog, shall we?

What’s the Role of Diacetyl in Beer?

Diacetyl is an interesting compound that adds a delightful flavor to various beverages, especially in brewing. It’s often obtained during fermentation and gives off those charming buttery or butterscotch notes that many beer lovers love.

Different styles of beer handle diacetyl in their unique ways. Some breweries embrace it as a key part of their flavor, creating a rich and complex taste, while others aim for a cleaner finish and work to get rid of it entirely. This brings up another fun question—should brewers and drinkers worry about diacetyl in their beer, or is it just a harmless byproduct of fermentation that adds a bit of character to the craft? Let’s find out!

What is Diacetyl? How Does It Form in Beer?

Technically speaking, diacetyl is one of those volatile organic compounds that pop up as a side effect of yeast doing its thing. Simply put, diacetyl is a chemical you might find in some foods and drinks. It’s also what gets created when yeast breaks down sugars to make goodies like beer and bread.

Beers like English Ales and Czech Pilsners have a significant amount of diacetyl adding weight to their signature flavors but in hop-forward beers like IPAs or Crisp Lagers it’s considered off-putting and a brewing flaw. Puzzling, right? Let’s dig deeper into why diacetyl is what it is!

The Health Debate: Is Diacetyl Dangerous?

Diacetyl became well-known because of its link to a condition referred to as “popcorn lung,” or bronchiolitis obliterans. This was connected somehow to workers in microwave popcorn factories, who experienced lung damage from breathing chunks of diacetyl found in artificial butter flavoring. As usual, this raised questions about whether drinking beer containing diacetyl could lead to similar health concerns.

Coming to the good news! Research shows the levels of diacetyl in beer are much lower than what you’d find in those industrial environments. Both the FDA and brewing industry experts have looked into diacetyl levels in beer and confirmed they are well below any harmful limits. So, unless people are inhaling vaporized diacetyl in extreme amounts, the risk is very low!

Brewers’ Approach to Managing Diacetyl

Diacetyl levels are crucial and brewers pay special attention to keeping diacetyl levels in check when they make beer. They use “diacetyl rest”, a popular method to remove excessive diacetyl. They gently raise the fermentation temperature a notch to help the yeast work its magic and reabsorb any diacetyl, breaking it down in the process. Possibly ensuring a delicious brew!

Have a look at some other factors that influence diacetyl levels:

• Fermentation timing: Sufficient time for the yeast to clean up residual diacetyl.
• Proper yeast health: Healthy yeast effectively metabolizes diacetyl.
• Storage and serving conditions: Poor handling can lead to unintended diacetyl development.

Some breweries intentionally allow little diacetyl presence to showcase stylistic accuracy. For eg. Traditional Czech lagers display subtle buttery notes, weighing down the taste profile.

How to Tell If Your Beer Has Too Much Diacetyl

Don’t worry—we’re here to help you learn how to check diacetyl levels, a skill highly valued in beer enthusiast communities.

Common ways to identify include:

• Aroma: A buttery or butterscotch-like scent.
• Mouthfeel: A slick, oily texture on the tongue.
• Flavor notes: Caramel, buttered popcorn, or even a slightly artificial sweetness.

A mild presence of diacetyl is allowed in many beer styles while other styles often describe high diacetyl levels as a brewing flaw. Beer judges follow strict guidelines while evaluating what level of diacetyl should stay acceptable.

Tagging along, don’t miss out on our blog on How to Taste and Enjoy Different Beer Styles Like a Pro.

Final Thoughts: Should You Be Concerned About Diacetyl in Beer?

Since we covered many aspects and our understanding has significantly increased, we might be ready to deduce a conclusion. Based on scientific findings, taking moderate amounts likely won’t pose any health risk. Diacetyl levels in beers are comparatively much lower which means, no, diacetyl is not at all harmful if consumed at moderate levels.

At Little Miami Brewing Company, we serve high-quality and fresh beers with balanced flavors ranging from hoppy IPAs to rich Stouts; check out our complete servings.

Why Little Miami Brewing Company?

As far as beer is concerned we serve all varieties. In the mood for something buttery? Try brews with diacetyl like Sasquatch English Strong Ale or Czech-style Bike Path Pilsner. If it’s not your style you can completely avoid it with options like Misty Mountain Hop IPA.

At Little Miami Brewing Company, we take pride in our precise brewing process, ensuring that diacetyl levels are carefully monitored and controlled. But what truly matters most is the atmosphere and experience. What are you waiting for? Join us today or order online.