Decoction mashing is a traditional method of stepping the water and grains through different temperature stops in brewing by taking a portion of the brew to a separate vessel, bringing it to a boil, then returning it to the main mash.  It is laborious.  And it is time consuming.  But proponents of decoction mashing say it is worth the extra effort. 


Khris Johnson is the Head Brewer and Co-Owner of Green Bench Brewing Co. and Webb’s City Cellar. An industry professional for over 14 years, Khris is also a Founding Faculty Member of the USF St. Petersburg Brewing Arts Program, the Vice President of Beer Kulture, a Board Member of The Michael James Jackson Foundation for Brewing and Distilling, and a Founding Board Member of the National Black Brewers Association of America. 

Zack Adams is the founder and head brewer at Fox Farm Brewery in Salem, CT. Started in 2017 together with his wife Laura, Fox Farm resides on a 30-acre former dairy farm where the original barn houses the brewery’s primary production facility and tasting room. Since opening, Fox Farm has developed a reputation for thoughtful variety with a particular emphasis on traditional European styles and mixed fermentation beers. Zack and Laura live just behind the brewery with their three children, Vincent, Lily and Nora.

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