Dry hop creep can occur when diastase enzymes are added through the dry hopping process, which breaks down dextrins, leading to over carbonation in packaged beers, and production of off flavours such as diacetyl. Pasteurisation can be used to stabilise beer and deactivate the enzymes responsible for hop creep. Another brewing technology is centrifugation which can be used to decrease the number of cells in suspension, thus reducing hop creep.