News

Brewers and beer lovers know dry hopping creates a world of exciting aromas, but one compound that often goes unnoticed is Vicinal Diketones (VDKs), such as diacetyl, which can add unwanted buttery notes to beer. Managing VDKs is crucial for a clean, consistent flavor, especially in hop-forward styles. While sensory tests and GC analysis can help monitor VDK levels, many brewers now use the enzyme ALDC to reduce diacetyl formation and speed up maturation. Staying vigilant about VDKs, “hop creep,” and hygiene helps ensure your next brew is as flawless as it is flavorful. For all your hopping needs, our Technical Sales Team is here to help.