Once upon a time in Amsterdam, I visited a bar called the Arendsnest that featured 30 Dutch beers on tap. There I had the privilege of tasting a dark, rich Eisbock, and this experience I cannot transmute into mere words - that night I was as close to a higher power as I have ever been in my life. It was better than acid. My biggest brewing dream is someday to make that very Eisbock.
At this juncture my brewing experience is minimal and I want to be realistic by starting out with Bocks, Doppelbocks and other German lager styles. In my research on these styles, I learned that traditionally brewers would increase the temperature of their mash step by step with a method called decoction mashing. Some of you probably know this method was used back before accurate temperature readings were a thing, and brewers just wanted to get the most out of their grain for reasons they didn't understand like we do today.
I'm interested in your takes. Has anyone brewed these styles or other German lagers with decoction steps? Has brewing the same style via step mashing or a single temperature mash yielded noticable differences? Have you done it at the Chaos facility? Is it difficult?