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Zoigl Article, Lautering Terminology

Posted by DonS on 2010-11-18 08:46:40

From a first look at the article, it appears to decscribe a three-step infusion mash (three different rest phases at different temperatures) for the Neuhaus Zoigl. Decoction isn't explicitly mentioned. Makes me wonder (just a little) if any of the region's commercial breweries (Würth, Hösl, Ziegler, Pirker, BräuWirt, Jacob, etc.) do straight-up step-infusion mashing, without decoction; it wouldn't be surprising if BräuWirt does, similarly unsurprising if Jacob is a decoction-mash brewery. Clearly ... More Research Is Indicated. In my case, probably not until next fall. I'm thinking Tag der Kommunbrauer in Neuhaus in 2011, if all goes as desired.

Followups:

Zoigl Article, Lautering Terminology by Mark Andersen on  2010-11-18 10:14:35

Zoigl Article, Lautering Terminology by Fred Waltman on  2010-11-18 10:47:01

Zoigl Article, Lautering Terminology by Mark Andersen on  2010-11-18 11:02:01

Zoigl Article, Lautering Terminology by Nick B. on  2010-11-19 03:12:40

Zoigl Article, Lautering Terminology by ToddA on  2010-11-22 15:45:13

Zoigl Article, Lautering Terminology by Mark Andersen on  2010-11-23 06:01:27

Zoigl Article, Lautering Terminology by Nick B. on  2010-11-23 07:05:46

Zoigl Article, Lautering Terminology by ToddA on  2010-11-23 15:12:22

Zoigl Article, Lautering Terminology by ToddA on  2010-11-23 15:16:09

Zoigl Article, Lautering Terminology by Mark Andersen on  2010-11-23 16:42:51

Zoigl Article, Lautering Terminology by Nick B. on  2010-11-23 23:45:12

Zoigl Article, Lautering Terminology by JosB on  2010-11-24 15:42:20