Just curious - how do you perceive it to be? I have heard from others that it is buttery tasting, or slick in the mouthfeel or even perceived as a bit of soap in the nose...is there a commercial example where it is prevalent to be able to know what I should be tasting or feeling? I honestly think that I may be "blind" to it and wonder if there is a way to overcome the blind spot. I am starting a BJCP class next week so I hope that I can make it through the various faults with enough sense to actually evaluate the beers to be judged.
I can taste diacetyl in most Sam Smiths beers. When judging I rely on the slick mouthfeel.
Some people are blind to it, I have a high threshold compared to many in the club. If you are blind to it, beyond the slick feel, not much you can do as it is like being color blind.
For some of my beers, I ask Mrs. R to taste for diacetyl as she is more sensitive to it.
I'm one of those "lucky(?)" people who can perceive diacetyl in minute amounts. While it does help with judging, it makes enjoying some beers sort of difficult!
When it's in small amounts, it's more of a "slick" or oily mouthfeel. There really isn't much of a taste there, but instead more of a texture if that makes sense. In greater amounts, it has a bit of butter taste and in large amounts, it screams BUTTERSCOTCH at you.
Since some people simply can't taste diacetyl, there are some funny looks sometimes when I say, "Ugggh, diacetyl!" and a friend of mine thinks I'm crazy!