Omega Yeast Diacetyl Knock Out (DKO) artwork

DKO stands for Diacetyl Knock Out — a technology that knocks out diacetyl formation before it starts. Each strain utilizing DKO technology expresses the ALDC enzyme, allowing you to streamline efficiency and quality. Strains you rely on are now more reliable.


  • Avoid diacetyl hangups with hop creep
  • Boost quality and keep tanks turning quickly
  • Diacetyl so low, it’s undetectable

Eight familiar, versatile strains to choose from:

  1. Bayern Lager + OYL-433)
  2. British V + (OYL-431)
  3. DIPA + (OYL-436)
  4. Extra Special + (OYL-432) Formerly British Ale VIII
  5. German Lager I + (OYL-437)
  6. Kolsch II + (OYL-435)
  7. Point Loma + (OYL-434) Formerly West Coast Ale III
  8. West Coast I + (OYL-430)

Our strains utilizing DKO technology prevent the formation of diacetyl while maintaining the identical fermentation behaviors and flavor expressions of their parental strains. The benefit of ALDC-expressing yeast is that the pathway for diacetyl formation is stopped at the source resulting in virtually no diacetyl production throughout fermentation. When these strains are put to use, the diacetyl levels never reach sensory thresholds. Even when using the most sensitive GC-ECD methods, they stay at the lower limits of detection, giving you peace of mind.

Probrew Resource: What is DKO technology?

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