Strategies to Reduce Diacetyl and Improve Flavour Stability in a NorthWest Style IPA

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Driftwood Brewing Company (DB) is a profitable and well-established craft brewery with almost forty employees which has been operating in Victoria BC since 2008. The beer industry in BC is growing rapidly, and in recent years craft beer sales have almost tripled; according to the BC government, the craft beer sector employs an estimated 2,500 people in province, with an additional 1,500 working in brewpubs. Success at DB can be attributed to innovation and a focus on quality. This project looks to build on recent success at DB and address a long-standing issue of managing diacetyl (2,3, butanedione) levels in its number one selling IPA beer. Diacetyl is a volatile organic compound and a known defect or off-flavour that is produced during the brewing process and creates a buttery aroma and flavour. Removal of diacetyl represents a significant expenditure to breweries in terms of time and energy. Currently, the enzyme acetolactate decarboxylase (ALDC) is added during maturation, but standard recommended dosages have not been proven effective in lowering diacetyl levels below the sensory threshold for an acceptable period post canning (up to 6 months). DB lacks the equipment and instrumentation to further explore diacetyl management strategies so as to ensure stability in flavour and aroma in the final canned beer. Camosun College has access and expertise to GC/MS and HPLC systems that will fill DB's knowledge gap, and will provide research support through Camosun Innovates and the Applied Chemistry Biotechnology (ACBT) program.