Description:
Decoction mashing is a traditional brewing regime, still in use in many breweries in Central Europe. It’s part of the tradition, but does – does it? – play an important role in the flavour profile built-up of the beers. Whilst it is adhered to sometimes almost religiously, a debate takes place in the brewing community on whether it makes sense to continue with this practice. In addition to taste and tradition, sustainability is also adding its 5 cents to the debate: climate change is raising the starch gelatinisation temperature. Is decoction a way to circumvent possible gelatinisation problems? But this decoction can be quite energy-intensive. Can we still afford that, price-wise and environmental-wise?
Moderator:
- John Brauer, EBC Executive Officer
Speakers:
- Petr Kosin, Head Technologist for beer production, Budvar Budejovice
- Tobias Zollo, Weihenstephan Brauerei
- Anders Brinch Kissmeyer