She stated: "The brew master would know the answer to your question”. Why was this the case? She acknowledged that this can indeed occur but she really did not have an answer for why this is. I mentioned to here that all of the PU beers I had from Tankovna pubs in Prague had elevated levels of diacetyl and that the beer I was drinking at the brewery had no perceptible diacetyl.
While I was drinking my beer I discussed the topic of PU and diacetyl with the tour guide. "Now, let’s further discuss the topic of PU and diacetyl. I brought up this topic of variability in diacetyl with the tour guide at PU: