We are all probably aware of diacetlyl in beer but how does it originate and importantly, how do we reduce it?



Then allow us to introduce Todd Isbell, a senior brewing technician at the University of Nottingham and International Centre for Brewing Science.



Todd has a BS in civil and environmental engineering from Clarkson University and is a graduate of the United States Army Chemical School.



A professional brewer for more than twenty years in the United States, he has taught fermentation sciences at Rockingham Community College for five years, and was the founding technical chair for the Master Brewers Association of the Americas Carolinas district.



In his recent talk, Todd discusses the origins of diacetyl and how it's reduced.



He also highlights dry hop creep and how this phenomenon can be dealt with to create beers with higher drinkability as well as shelf stability.