Control of diacetyl production in an open top fermentation vessel

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Picaroons Traditional Ales is a well-known brand to many craft beer fans in New Brunswick. These British-style Ales are brewed using traditional open top fermenters and Ringwood yeast which is known for its high attenuation and diacetyl production. Diacetyl is an organic compound which is produced during the fermentation process and it is typically found in Picaroons beers to various levels. For the proposed project, the craft brewery and the Biorefinery Technology Scale-up Centre, a component of the Collège communautaire du Nouveau-Brunswick (CCNB-BTSC) aims to investigate ways to better control and evaluate the production of diacetyl. The determination of an optimal analytical method that could be transferred to brewers as well as some practical guidelines to control this compound could be of value to many craft breweries in Canada.