Article
What is DKO Technology?
DKO stands for Diacetyl Knock Out — a technology that expresses the ALDC enzyme inside the yeast cell, which enhances your efficiency and quality by eliminating the diacetyl hang-up.
The benefits of strains with DKO
- Cuts costs
- Speeds up tank times
- Eliminates the hassle of adding ALDC enzyme
- Blocks diacetyl from hop creep
What’s ALDC?
ALDC (alpha-acetolactate decarboxylase) is an enzyme that breaks down alpha-acetolactate, the precursor for diacetyl, into a flavorless compound called acetoin. Many brewers add ALDC enzymes at the start of fermentation to help avoid the formation of diacetyl, which saves tank time. However, exogenous ALDC is pH-sensitive and can be less effective as the pH level drops during fermentation (typically below 5), which means it might not be super helpful in the case of hop creep. ALDC is also proactive rather than reactive; it won’t help you clean up diacetyl that’s already formed in the beer.
ALDC in DKO yeast cells convert alpha-acetolactate directly to flavorless acetoin. Without ALDC present in the cell, the cell will excrete alpha-acetolactate into the beer where it becomes diacetyl; OR exogenous ALDC can transform it into acetoin outside the cell.
Why use DKO strains as opposed to adding ALDC?
DKO strains keep the breakdown of diacetyl precursors inside the cell. They express ALDC in the cell and convert alpha-acetolactate to acetoin directly within the cell. This prevents alpha-acetolactate from building up and the cell excreting it into the beer where it would turn into diacetyl. ALDC inside the cell also keeps working during later stages of fermentation, which can help prevent the diacetyl that forms during hop creep.
We see DKO as an added layer of quality assurance with the bonus of time and cost savings. Even with great yeast management, ALDC expressed in the cell increases efficiency in the brewery by reducing tank time. Without the need for a lengthy diacetyl rest, you can turn your beer around faster with more confidence that diacetyl won’t delay your production schedule. Plus, DKO technology is stable across generations so breweries can save additional costs of buying exogenous ALDC for each batch.
Will every strain get DKO technology?
In short, no. Some strains are more prone to accumulating diacetyl at the end of fermentation — especially in heavily hopped beers — and are ideal candidates for this modification. While healthy yeast and properly managed fermentation can help avoid diacetyl or keep it to a bare minimum, brewers can get more predictable outcomes and save time on troubleshooting and problem-solving using DKO strains.
Which strains have DKO Technology?
- Bayern Lager+ (OYL-433)
- British V+ (OYL-431)
- DIPA+ (OYL-436)
- Extra Special+ (OYL-432)
- German Lager I+ (OYL-437)
- Kolsch II+ (OYL-435)
- Point Loma+ (OYL-434)
- West Coast I+ (OYL-430)
- Little DIPA (OYL-406)
- Vossa Nova (OYL-407)
How do I order?
Available now in the US for Probrew orders.
FROM TOP CROP
Learn more about diacetyl on our educational website.
