Used to prevent diacetyl formation and hop creep in your beers.

Eliminate the risk of buttery off-flavours in your beer with ALDC (Alpha-Acetolactate Decarboxylase). This brewing enzyme works by converting alpha-acetolactate, a precursor to diacetyl, into flavourless acetoin before it has the chance to produce that unwanted butterscotch or movie popcorn flavour.

Perfect for lagers, pilsners, and any clean-fermented style where diacetyl is especially noticeable, ALDC is widely used by professional breweries and now available in a handy 10mL syringe format for homebrewers.

Benefits:

• Prevents diacetyl formation and helps you enjoy crisp, clean beer without the need for extended diacetyl rests.
  
• Saves time by reducing fermentation conditioning by several days.
  
• Provides reliable results so you can achieve professional-level flavour stability at home.
  
• Simple to use with a graduated syringe that makes measuring easy.

Usage:

Add directly to wort at the start of fermentation. 0.5-1mL per 20–25L batch (adjust depending on beer style and fermentation conditions). One 10mL syringe treats up to 200–250L of beer. ALDC can also be added to the fermented with dry hops to eliminate hop creep.