AbstractRemoval of diacetyl from beer with adsorbants like cellulose, silica gel, activated charcoal, calcium phosphate gel, anion‐ and cation‐exchange resins, and silicylic acid black soil bed (SABSB) was attempted in comparison with the enzyme diacetyl reductase (EC 1.1.1.5). Diacetyl could be removed from beer by the adsorbants but they had undesirable effect on the beer quality such as color, pH, and alcohol levels. These adverse effects were not observed with the use of diacetyl reductase. The results favor the enzymatic removal of diacetyl from beer as a superior approach.