I usually read the "Brewers Wanted" section here, just in the off chance that a job will come along that is too good to pass up, and one recent posting for a brewpub near me specified that they use "decoction method".
Now, I know what decoction is, and that it was originally developed by German brewers to maximize extract to get around a tax on raw materials. My question is, without any strong financial reason to keep your grain bill down, are there any other reasons to prefer decoction over infusion?
I'd note that, while I'm personally more of an English ale kind of brewer, I've brewed German-style lagers without any problems (fit flavor profiles, tasted good!). I haven't done a decoction, and obviously my comfort level with infusion is high. Based on descriptions of decoction, it seems like a lot of work for unclear benefit...
Please, set me straight!
Cheers, Tim
Now, I know what decoction is, and that it was originally developed by German brewers to maximize extract to get around a tax on raw materials. My question is, without any strong financial reason to keep your grain bill down, are there any other reasons to prefer decoction over infusion?
I'd note that, while I'm personally more of an English ale kind of brewer, I've brewed German-style lagers without any problems (fit flavor profiles, tasted good!). I haven't done a decoction, and obviously my comfort level with infusion is high. Based on descriptions of decoction, it seems like a lot of work for unclear benefit...
Please, set me straight!
Cheers, Tim
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