Does anyone know (I'm assuming Kai might) more about modern German brewing practices? I know a lot of breweries are moving or have moved away from decoction mashing due to high energy costs. What about step mashing? We talk a lot about not needing a p-rest, etc., due to the malting techniques used in todays malts, and yet I still constantly hear about how German lagers are all step mashed, including a p-rest. I guess I would just like to know a little more about modern German brewing practices. The old Style Guide books are great, but I wonder how accurate they are today?
Aside from brushing up on my German and buying a plane ticket and touring as many breweries as possible in a 2 week period (lord how I'd love to do that!) I would like to know some answers to some of those secrets!