Terms & Lingo
A microorganism or bacteria usually considered contaminants of beer and wine although their presence is sometimes desired in beer styles such as Lambic. Certain Pediococcus strains can produce diacetyl, which renders a buttery or butterscotch aroma and flavour to beer, sometimes desired in small doses, but usually considered to be a flavour defect.
By Justin Beerber on Mar. 24, 2016