deliberate diacetyl flavour to go with spicey food?

[stuartf]

I was drinking a beer at a bar today, name escapes me but was a Victorian brewery summer ale. There was a very distinct acetyl flavour which I didn't find very nice but hey its a beer so thought I may as well finish it off. Took a bite of my chips with chilli sauce and all of a sudden the beer tasted great, butter flavour had gone to be replaced with light citrus. It got me wondering is diacetyl known to play well with spice and would someone deliberately brew to get high diacetyl knowing it would be drunk with spicey food? Probably not but did get me thinking.

 

[Grainer]

I like that your thinking outside the box..

 

[Bribie G]

I find that Wyeast 1768 chucks Diacetyl.


You could also check out Thames Valley 2 thats used by Breakspear (Wychwood) who double drop.

They do that deliberately to get Diacetyl.

 

[GalBrew]

The food may have just masked the diacetyl flavour, so the beer just tasted as it should. IMHO diacetyl is wrong in any beer anywhere (as you can tell I am not a fan).

 

[stuartf]

Cant say I'm a fan of the flavour really, was just interesting there was such a drastic change from a beer i would almost (almost) consider tipping vs a really nice citrusy summer quencher. Maybe one day its something I would experiment with as a very small batch but only if I'm having a vindaloo or something.

 

[Bribie G]

The food may have just masked the diacetyl flavour, so the beer just tasted as it should. IMHO diacetyl is wrong in any beer anywhere (as you can tell I am not a fan).

In your opinion.

Many beers incorporate a bit of Diacetyl, the Breakspear being one example. It's also common in many Czech beers as part of the profile.

 

[RdeVjun]

Indeed Bribie, it's not necessarily a fault per se- sometimes it's a fault, sometimes a feature, while some people have a low threshold for it and others seem to never even detect it.

 

[stuartf]

Just to update the beer was Brookes summer ale from Brookes brewery. Be interested to know if anyone else has tried it and what they thought of it.

 

[goatchop41]

I've had it on tap on two different occasions recently (they're local to me) - never noted any diacetyl in either pint that I had

 

[stuartf]

Hmm maybe it was a bad keg. Like i say once the chilli sauce had kicked in I got a nice taste from it.

 

[GalBrew]

In your opinion.

Many beers incorporate a bit of Diacetyl, the Breakspear being one example. It's also common in many Czech beers as part of the profile.

I did say in my opinion to be fair. I can't stand a Bo pils with diacetyl. Ruins a great beer. To be honest diacetyl makes me feel ill. Even the little bit in Young Henry's real ale was enough to make me gag.

 

[Bribie G]

Diacetyl is what gives butter and butterscotch a "savoury" flavour. It goes very well in some malty beers where it nicely blends with caramel overtones. Personally I really like it. But in excess of course it's a fault.

As RdeV says some people are more sensitive than others. My famous example is the BABBs meeting was when I took in a couple of bottles of my red ale, Cameron's Strongarm (County Durham) that I'd done on 1768. At my table I was getting good comments, then from two tables away someone pipes up: "Who opened the f*n diacetyl beer" :lol: