Its agurketid in the Beer Blogger Press in Norway We have heard and read many crazy things the past years. But this Norwegian blog post beats all. These ‘beer experts’ taste diacetyl in pretty much every beer sampled out of De Proef Brouwerij in Belgium. They even claim that Dutch De Proef Brouwerij is speculating in diacetyl when brewing for cuckoo brewers. Whatever this means…??....we can assure you that nothing leaves De Proef with our (or any other) name on it without being tested first. De Proef is known as one of the most professional micro breweries in the world, using the most advanced brewing equipment and techniques, working with brewing engineers, yeast professors and hop growers. They have three laboratories working with professors and PhD students from the brewing university in Gent analyzing yeast, hops, aroma and flavor profiles, off flavors etc. Every beer shipped out of De Proef has been quality tested on the most advanced level in the industry. This means that the possibility that one of the Mikkeller beers brewed at De Proef has more diacetyl than expected is very very unlikely. We have never experienced a single beer from us with ‘too much’ diacetyl. Admitted – if bars don’t treat the beer right and does not clean their lines, this is possible, but in bottles, not. We’d actually like to challenge you beer geeks and freaks: if you find a Mikkeller bottle brewed a De Proef that has diacetyl above what is intended for the style (some styles are partly defined by having diacetyl) and you send it to us, we will have it tested by an independent lab. If the level is too high you win a price bigger than you can imagine! Beer experts…one your marks…get set….go!
Posted on: Thu, 09 Oct 2014 20:04:09 +0000
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