This seminar will include a historical overview of where decoction mashing is from, why it was developed, and why is still used today. We will discuss which beer styles is it suitable for and why brewers around the world choose this technique versus the more modern approach: step infusion mashing. Learn what enzymes can be activated in both techniques and what malt quality has to do with it. Discuss if there is a true answer to which method is preferable.
- Compare decoction mashing and step infusion mashing Discuss enzymatic activities and achieved break down processes of each method Explore a process overview of both techniques Understand the technical equipment needed for both processes