Put it in your GOB?
Decoction mashing is a technique often employed in Czech and German breweries. While mashing their grains, brewers draw off a portion of the hot wort and boil it in a separate chamber. Boiling breaks down the grains in the mash further and caramelized some of the sugar. When it is added back to the main wort, the beer takes on some color and flavor but it’s subtle. Decoction is what gives a Czech pilsner it’s darker gold color and adds depth to the malt flavor despite using only the lightest of malts.
To make BEYOB, Wayfinder’s brewers decoct four separate portions from the main beer. The result is a deep, reddish brown dopplebock with a great depth of flavor. At first it tastes like a lighter, cleaner porter – slight notes of caramel and chocolate. But it opens up over time revealing hidden depths of rye bread, speckles of toasted walnut, and a sprinkle of plump raisins. It’s tasty.