07/30/2026
The ALDC enzyme originally evolved to function inside of a biological cell; that's in contrast to other common brewing enzymes, like amylases, which evolved to function outside of a cell. So, the fact that ALDC works at all in the wort/b**r environment (where conditions are very different from the cellular environment) is pretty remarkable.
The Second Dose:
Brewers are instructed to apply manufactured ALDC at knockout, but that isn't always effective -- like during hop creep for instance.
To compensate brewers have begun dosing again at dry hop, and sometimes later. The additional dose(s) may manage some of the new ɑ-acetolactate from hop creep, but experiments show the enzyme can still fail to result in diacetyl below 100 ppb overall.
Diacetyl Levels:
100 ppb is where most people begin to perceive diacetyl's buttery, slick character. But diacetyl negatively affects flavor well before it's recognizable as buttery. Even sub-threshold, it blunts the complexity of your hop profile.
Decreasing diacetyl far below threshold, then, makes for a cleaner, better tasting b**r.
With FRESH strains, comprehensive diacetyl control is consistently and reliably acheived, with no exceptions. That's unlike both ordinary yeast, and manufactured ALDC.
New
Dry yeast: Dry FRESH Chico
FRESH Chico is now available in 500g bricks.
FRESH™️ strains like FRESH Chico manage ALDC optimally and intracellularly.
FRESH Chico successfully holds diacetyl to ultra-low levels in all brewing conditions, with no laborious monitoring and dosing, letting intentional b**r flavor stand taller, crisper.
Manufactured ALDC works most of the time; when it doesn't work, you're exposed exactly when you needed protection the most.
Those kinds of surprises can come up more often with things like lower kilned hops, higher enzyme varieties, bigger hop loads, and a few other elements and b**r styles especially.
Stay tuned for more FRESH™️ insight!
