Video Tip: Using Decoction as a “Throttle on the Maltiness” of Your Lagers


Why bother with decoction? In this clip, Hagen Dost of Dovetail in Chicago explains the mash process for their Franconian-inspired Lager—as well as how to adjust a decoction regime to get the Maillard reactions and intensity of malt flavor you want in your own lagers.

Founded in 2016 in Chicago, Dovetail Brewery has won a national reputation for a stubbornly traditional approach to brewing lager, weissbier, Kölsch, and oak-aged, blended beers of spontaneous fermentation.

In this 50-minute video course, cofounders and master brewers Hagen Dost and Bill Wesselink focus especially on their approach to traditional lager brewing, from their inspirations and recipe design to careful fermentation and an intentional approach to packaging and service. Along the way, they share details on their approach to decoction mashing, using the coolship for all their beers, yeast-pitching temperatures, open fermentation, lagering times, packaging, service, the importance of foam, and much more.

Want access to more video courses like this one? All of our subscriptions come with a 100-percent money-back guarantee. Get your All Access Subscription to tap into a library of more than 80 full courses on a diverse range of brewing topics. If you don’t love it, we’re happy to refund you.





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