Does Decoction Mashing Brew Better Beer?

Sometimes in order to find what you’re looking for you have to go outside your world… or as they say, think outside the box…

I’m often asked if decoction mashing is better than infusion mashing?

… and the problem is that the word ‘better’ is not defined…

Better for flavor? better for breaking down starches and dextrins? breaking down proteins?

Well, it could be… but the problem is that it depends on what you’re looking for and what you are starting with…

I cover a lot of the flavor and sugar profiles created using a proper decoction mash in my training program Mash Control, but today I want to take on a different perspective to decoction mashing…

This perspective was triggered as I read up on what will be my next brew… a Dunkelweizen…

It’s kind of weird to hear that old-fashioned bavarian wheat beers had many uses other than just to indulge and satisfy your taste buds… or that pregnant women would drink it…

Now, most doctors would tell you that beer is bad… and that pregnant women should not drink beer…

But see… historically, some fermented beverages ranging from mead to beer have been used for their health giving qualities… and Dunkelweizens were indeed known for their health benefits…

… at least old-fashioned Bavarian dunkels…

However, the methods of brewing and crafting these beers can have an impact on how much health benefits they provide… and that’s where infusion vs decoction comes into play with beer…

See, if you talk to tea fanatics, most of them know the difference between infusion and decoction…

They know that infusions are used to extract vitamins and volatile ingredients from soft ingredients like leaves, flowers, etc…. and that’s the most common method for brewing most teas…

When you think of using infusions to extract volatile ingredients that could be lost if boiled… think of hop oils,

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