Diacetyl

So there is an interesting discussion going on over on Homebrewtalk.com titled Diacetyl: Why the Hate? I think it is an interesting topic as both a brewer and a drinker of beer. On the one hand as a brewer we are taught that diacetyl is one of the deadly sins of brewing. That outside of a few styles any diacetyl in beer is consider a flaw. On the other hand as a craft beer drinker I am a firm believer in drinking what you like. If there are hints of diacetyl in the beer that make it taste better then can it really be considered a flaw?

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