In the world of brewing, diacetyl and hop creep are two common issues that can significantly impact the quality of hop-forward beers. As craft brewers push boundaries with hop additions, these hidden challenges can often arise, leading to off-flavors and instability in the final product. In this blog, we explore the causes of diacetyl and hop creep, and how Murphy’s ALDC enzyme offers a solution for clean, stable, hop-driven brews.
What is Diacetyl?
Diacetyl is a natural by-product of fermentation, created when yeast metabolizes sugars and amino acids. While this process is a normal part of brewing, diacetyl can leave behind undesirable buttery or butterscotch flavors in beer if not properly managed. Traditionally, brewers allow for a “diacetyl rest,” where the yeast cleans up these compounds during fermentation, but issues can still arise, especially in hop-forward beers with high dry-hop rates.
What is Hop Creep?
Hop Creep is a relatively newer challenge, mainly affecting brewers who dry-hop their beers. During dry hopping, enzymes present in hops (such as amylase) can convert previously unfermentable sugars into fermentable ones, leading to a slow, secondary fermentation. This unexpected fermentation can cause two major problems:
- Diacetyl Reformation: The slow secondary fermentation from hop creep often causes a spike in diacetyl, even after the initial fermentation has completed.
- Over-Carbonation: As the yeast ferments the newly available sugars it produces adds additional CO2, which can lead to unwanted over-carbonation in packaged beers.
The result? A beer that may taste clean and fresh when packaged but develops off-flavours and undesirable carbonation over time.
The Role of ALDC in Managing Diacetyl and Hop Creep
Murphy’s ALDC (alpha-acetolactate decarboxylase) is a powerful enzyme that can help brewers prevent diacetyl formation at its source. ALDC works by converting alpha-acetolactate—the precursor to diacetyl—into a harmless compound, bypassing the formation of diacetyl entirely. This is particularly useful in hop-heavy beers, where the risk of hop creep and diacetyl spikes is higher.
Key Benefits of ALDC in Brewing
- Prevents Diacetyl Formation: ALDC stops diacetyl from forming by breaking down alpha-acetolactate before it has a chance to convert into diacetyl. This ensures your beer stays free from undesirable buttery flavours, even in high-hopped styles.
- Minimizes Hop Creep Effects: Hop creep can lead to diacetyl spikes after dry-hopping. ALDC mitigates this by ensuring any diacetyl precursors are neutralized before they can cause off-flavours.
- Shortens Maturation Time: By preventing diacetyl formation from the start, ALDC reduces the need for long diacetyl rests during fermentation. This allows brewers to move their beers through the production process more quickly without sacrificing flavour quality.
- Enhances Stability: ALDC not only eliminates diacetyl but also helps ensure the long-term stability of the beer, keeping it clean and fresh throughout its shelf life.
Using ALDC for Consistent, High-Quality Beers
Whether you’re brewing a hop-forward IPA, a crisp lager, or a dry-hopped pale ale, the risks of diacetyl and hop creep are always present. However, with the right tools, you can eliminate these challenges before they ever affect your beer.
Murphy’s ALDC provides brewers with a reliable solution for controlling diacetyl and managing hop creep, ensuring that every beer, from the fermenter to the bottle, stays clean, stable, and packed with hop-forward flavour.
Take control of your brewing process today with Murphy’s ALDC and craft better, more consistent hop-heavy beers.
For more information on ALDC and how it can enhance your brewing process, contact our team of experts at Murphy’s!
