NZ Brewers rush to get “D” into their Beer.
Move over hops, get out of town sours there’s a new flavour in town and it’s called Diacetyl.
For several weeks brewers and craft beer enthusiasts have been taking to social media to share their opinions on quality control and it looks like everyone is in agreement, the big D is popular. The sweet taste of butterscotch has always been popular especially in lagers, but pales ales and red ales also benefit from adding some D.
Getting D into a brew is actually really easy, while some brewers have been blatantly cheating during the brewing process by rushing their brews or using crystal malt to get the desired flavour of D other more committed brewers are adding their own butter and Werther’s Originals for that proper butterscotch flavour.
After 6 dairies were robbed of all their butter and Werther’s Original stocks in Auckland and Christchurch last week Cryer Malt have stepped in and partnered up with Lewis Road Creamery to ensure a steady supply to their brewing customers. “I have not seen this kind of demand for a brewing ingredient since the Citra Hop binge of 2013” Cryer Malt’s David Cryer told TMTB.
Customers seem to share the same sentiment, when asked what they like about the flavour an unnamed drinker said “Who doesn’t want some D with their beer?” TMTB could not agree more.