Vicinal diketones (VDK) comprise the compounds diacetyl and 2, 3-pentanedione, which are spontaneous breakdown products of the yeast metabolites α-acetolactate and α- acetohydroxybutyrate respectively. Since they are virtually indistinguishable by typical chemical tests, they are grouped together. Both are natural by products of fermentation, formed from minor metabolic products produced during the initial stages of yeast … Continue reading What is VICINAL DIKETONES (VDK) aka Diacetyl ?
Server education is crucial for success in brewpubs, microbreweries, and taprooms. As brewers, we pass countless hours honing recipes, carefully brewing, and cellaring beers to craft that perfect pint. Even a single inexperienced server or careless dishwasher can ruin that experience for your customer, possibly forever. This, matched with the risks of over-serving and serving … Continue reading QUALITY ASSURANCE AND THE INDIAN BREWPUB PART 2 : The Brewer’s Guide On Server Education For Indian Brew-pubs + Taprooms
Marketing again and again proclaims that beer should be served as cold as possible — even slushy, if it can be managed. This message is drilled into you from a young age, just like the message that eating lots of ghee will help you become an Olympic athlete. But like that creepy red and yellow … Continue reading “Ice-cold brewskis!” “Frosty mugs!” “THE COLDEST BEER IN Bangalore!