Introduction to German Beer

Very well said, i think this is why I tend to enjoy them so much. For whatever reason in the process it may be, mouthfeel to me is one the most noticeable difference in a lot of German beers and why I enjoy them so much.

 

I don't recall which ones off the top of my head, but many German breweries have ditched this process over the years.

Czech brewer's will still do it, Pilsner Urquell for example is triple decocted.

That being said, I notice the difference with US breweries who utilize decoction mashing in their process.

 

This speculation always goes back and forth, but even HB says they decoct many of their beers. Ayinger as well, I believe.

 

Decoction mashing is no longer prevalent in Germany due to high energy costs there.

Below is an extract from my article The Family of Pilsners:

“Decoction mashing was employed in the past but due to the higher energy costs of this process most German breweries today instead employ a step mash. The prevalent step mash employed is referred to as the Hochkurz Mash whereby the malt is mashed to achieve two steps in temperature for activating enzymes to convert the starch to sugars and then one more step to denature the enzymes (referred to as a mash out).”

Jeff Alworth (author of the book The Secrets of Master Brewers) visited Ayinger and he discussed decoction mashing with Ayinger’s John Forster. While Ayinger has the ability to conduct decoction mashing in the brewery they choose not to. You can read more below (with emphasis in bold by me):

“By contrast, in 1999, Ayinger spent 21 million marks (about $12 million today) to build a brand-new, state-of-the-art facility. Perhaps reflexively, the Inselkammers installed a brewery capable of decoction mashing—the way the old Salvators were made—but quickly discontinued the practice. Now the disused mash cooker sits there like a forgotten toy; Ayinger’s John Forster dismissed it unsentimentally when I visited. “We say decoction is for old breweries. We can do it, but it’s not necessary.” Ayinger makes precise and lauded—but modern—beer now.”

https://www.beervanablog.com/beervana/2020/12/8/rich-warming-and-hopeful

Cheers!

 

I really hate Red Oak made their Pils a summer only release, imo it’s their best beer. But he’s imo more into his winter and spring bocks. But their 1516 Heller Bock is outstanding. They just don’t have the room to spare to do 10 beers at once like Old Mecklenburg can.

 

@AlcahueteJ -- told ya I'd be wrong. Never fails.

 

Last year I got overly enthusiastic with German Oktoberfests, a few Costco 24-packs, plus every kind I could get at my local store (and they had every kind), so I had a chance to see how it ages. Long story short, I felt that H-P started tasting off in February. Both Paulaners, and Weihenstephan were still great in March.

 

Well, there seems to be some conflict here, this is from another ayinger article Sept 2020:

"Automation controls processes that pump the beer through the miles of pipes that run between the mash tun, the decoction kettle, the brew kettle, the fermenters, and the bright tanks"

"But it’s there, in the beer: the commitment to tradition represented by that malt fullness you can only get from decoction mashing."

Referring to open fermenters "These are for Ayinger’s voluptuous wheat beers, all of which are decocted and open-fermented."

https://tempestinatankard.com/2020/09/23/ayinger-munichs-country-brewery/

So now I'm just confused...will we ever know the real answer, I'm not sure, the Germans are playing mind games with us.

HB site also does mention it, though I'm having trouble loading it right now, I looked earlier this morning cause I was curious.

 

Wow that's some Summerfest-level shelf stability right there!

@steveh @Bitterbill @SierraTerence

 

Of course the "real" answer lies somewhere in the middle -- some do, some don't. But you (at least I can) can definitely taste those that do.

IIRC, HB decocts their Maibock and you can really tell by the rich, malty goodness of that beer.

Here's a great article with some good insight.

 

Don't hold on to them too long, I've been going thru a collection of H-P, Paulaner and Spaten from almost 10 years back... most have oxidized pretty badly. 2 years may even be pushing it.

 

Sure -- if kegged and kept in the cooler for a year!

FWIW -- a few years ago I found a retailer selling Summerfest bottles at a discount right around September. It was still drinking nicely, but you could taste that the hops had diminished.

@Bitterbill 's kegs, however...

 

Oh, I've finished them. The only old beer I have left is a bottle of Troublesome.

 

If you can't figure out the date, don't buy it.
I've seen way too many beers at TW that were way more than a year old, that being said when you get tired of IPAs, German style beers are some of my favorites.
How do I love German style beers? Let me count the ways!

 

Or could also ask/do a search here first if it’s a beer you really want to try. The only one I still don’t know of the ones I buy is weltenburger. Hence, I haven’t bought it as you said. The rest I’ve learned from searching or asking here.

 

We should have a sticky note with the date formulas for German beers (or any import) in this forum or the Germany (or other country) forum. The topic comes up very often.

 

This came up when I was talking with @Jacobier10 via message too. It would be great and I agree sticky note would make most sense. A resource that could just be added too without discussion bumping.

 

So now HB site is loading again I had to check their dunkel, I knew it had to be. It is, as is the maibock, each beer on the site states whether it is or not. Only other one I checked was original, it is not. If anyone else is interested...

https://www.hofbraeu-muenchen.de/en/beer

 

Winterzwickl -- even though we don't see it. Just shows the method isn't dead -- even in the big names.

And yeah, the Dunkel shines -- even after Pasteurization and export shipping.

 

Don’t look for these. There might be some new generation German brewers doing it, but it seems that you are looking fit the traditional and “authentic” German beer drinking experience, then this is not the best choice. One word.....LAGER!

Yes!! Do this! It’s the only way to go when drinking beer.