John M recently posted about US vs. German lager - see post here Despite being an older can of beer, the German lager won his taste test. What factors contribute to such great lagers from Germany and the rest of the region? Fresher malts, low oxygen brewing or maybe decoction? It seems there are different malt profiles in these beers vs. their US counterparts. However, some US brewers use decoction regularly. BierStadt, Brooklyn Brewing and Jack's Abbey for example. According to Jack's Abbey, they often do employ decoction mashing Co-founder Jack Hendler discusses decoction, a traditional brewing technique, and how our team is using it to craft our lagers. Of all the terms thrown about by brewers of traditional continental lagers, decoction is probably the least understood. There is mystique and misunderstanding when it comes to this mysterious mashing process only practiced by a handful of modern American brewers. Decoction mashing is the process of removing a portion of the mash, boiling it, and reintroducing this portion to the main mash to raise the temperature to set intervals. Historically, malted barley was of poor quality and adjusting the mash temperature at these set intervals significantly improved the efficiency, extract, and quality of the mash. Modern brewing science tells us that the different enzymatic activity at each temperature level is responsible. It’s true that advances in modern malting technology allow for efficient conversion of starches to sugars without all the complications of decoction mashing. But what’s left out of this discussion is the sensory impact of decoction mashing, which produces a uniquely intense malty character in the finished beer. From our experience, we have found no substitute for the malt intensity, increased attenuation, and perceived fullness of our decoction mash beers. Decoction effectively produces a beer that tastes “full” but is inherently more drinkable than a beer brewed using caramel or melanoidin malts. Have you brewed using this method? It would be nice if we could try it side by side in a German lager style using a split batch method. Brulosophy has done some experiments on this topic and they have mostly found decoction mashing doesn't matter much. However, they posted a wonderfully detailed review of the entire process here. I can speak from my beer tasting experience that I really do think there is a difference in the malt character. Not sure what to think here. Any ideas?

Here's an article about sourcing and using locally foraged ingredients to make beer. It's also seasonally focused, so you brew based on the harvest in your area at the time. Is this something you would be interested in doing at your brewery? Seems like a lot of work but recipes would really be your own unique thing, using mostly stuff growing locally. Seems like a cool idea to me Read some of the book here for free From Amazon: The complete resource for brewing beer with farmed and foraged ingredients, featuring over 50 recipes Forget hops: The revolution in craft beer is taking place in gardens, farmer’s markets, and deep in the woods outside rural towns across the country. It’s beer that offers a sense of place, incorporating locally sourced and seasonally harvested ingredients into traditional (and untraditional) farmhouse-style beers. The Homebrewer's Almanacis a practical guide for those who are interested in incorporating fresh and foraged ingredients into their beer, written by the brewers of one of the country’s hottest new breweries. Recipes include: Sweet Potato Vienna Lager Chanterelle Mushroom Saison Nettle Spicebush Ale Sumac Sour Ale Basil Rye Porter Each chapter offers an overview of what plants to look for in your region, as well as how to harvest and how to preserve them. A brewing guide in the modern DIY tradition with a touch of the retro farmer’s almanac, The Homebrewer's Almanac will be a staple in homebrewers’ libraries and a source of year-round inspiration.

The traditional homebrew batch size is 5 gallons, usually in a 5g corny keg. This has been the standard for decades. However, there are many advantages (and disadvantages) to smaller batch brewing. Here, I mean smaller keg sizes like 1.5g, 2.5g or 3g kegs. Most BIAB or electric systems allow for 2.5g batches or even less with a brew bag and a traditional stove pot. Additionally, some brewers elect to brew a 5g batch then split the batch into 2 fermenters, allowing for experimentation with different hops or yeasts. Advantages and Disadvantages Some advantages include Less water needed Recipes are cheaper Kettle heats up quicker and cools quicker as well You will likely brew more often, thus improving your skills (if you aren't drunk) More likely to experiment with different hops or yeasts Smaller kegs easily fit in regular college fridge Some disadvantages include Less Beer! Harder to share with friends because the keg will kick sooner Essentially the same amount of time and work for less yield What are your thoughts? Is there a place for small batch brewing or should we just man up and go traditional?