I am very sensitive to diacetyl. Used to be that Redhook ESB was loaded with it, but I don't know if that is the case any longer. I brewed a kolsch a couple months ago that is slightly tainted with diacetyl (it was one that I had trouble raising over 58 degrees due to my weird method of fermenting it in my cold room). I can't drink it. My wife says it is delicious.