Omega's latest yeast varieties have arrived with the mission to eliminate diacetyl, but what exactly is diacetyl, and why are we getting rid of it? Diacetyl is a natural byproduct of fermentation that introduces an undesirable flavor in beer, often reminiscent of buttered popcorn or butterscotch. Except for wines like Chardonnay and a few British beer styles, this off-flavor is usually avoided. Omega's DKO (Diacetyl Knock Out) series, consisting of well-known yeast strains, is designed to prevent diacetyl formation from the start. Each strain expresses the ALDC enzyme, a precursor to diacetyl, enabling you to enhance efficiency and quality without the diacetyl-related off flavors.