10 results across slides, styles and the glossary

• slide1.5.1.2 Two decisionsModule 1 · What a Czech Premium Pale Lager is, and whyThe word for this is decoction, which just means the boiled portion.
• slide2.1.1.2 One malt, and then restraintModule 2 · What a Vienna Lager is, and whyThe traditional slow step The classic method is a decoction mash.
• slide2.1.2.2 Food, faults, and the Mexican questionModule 2 · Buying it, eating with it, judging itModern Negra Modelo and Dos Equis Ambar are made with corn in the recipe, are not decoction mashed, and taste lighter and sweeter than any Vienna Lager Dreher would recognise.
• slide2.12.1.2 The fire is under the malt, not under the beerModule 2 · What a Rauchbier is, and whyThe same mash, often with the traditional decoction step where part of the grain and water mixture is boiled separately and stirred back in.
• slide2.2.1.2 Two decisions, and a slow oneModule 2 · What a Marzen is, and whyDecision two: boil part of the mash The traditional method here is a decoction mash.
• slide2.3.1.2 Munich malt, and almost nothing elseModule 2 · What a Munich Dunkel is, and whyThe traditional slow steps The classic method is a decoction mash, often done three times.
• slide2.7.1.2 More malt, longer boil, longer waitModule 2 · What a Bock is, and whyDecision two: boil part of the mash, then wait for months The traditional method is a decoction mash.
• slide2.9.1.2 A very large mash, and a very long waitModule 2 · What a Doppelbock is, and whyThe traditional slow step Decoction mashing is traditional here.
• slide2.C.1 The rest of the amber and dark lagersModule 2 · The rest of the amber and dark lagersWhy it tastes that way, the brewer blends Czech caramel malt into a pale malt base, then runs a decoction mash.
• slide4.3.1.2 Where the plums come from, and what it is notModule 4 · What a Weizenbock isThe traditional method is a decoction mash, which means boiling part of the mash and returning it, and boiling deepens the same browned flavours further.