 Hi, I'm Jack Hemler, and this is Brewing for Dummies. Today we're going to talk about Dekotchen. So Dekotchen was a traditional way of mashing, particularly for German and Czech, brewers. And what it allowed was for extra extract from the barley when the barley crop was of poor quality. Today, barley is of very high quality, and we are able to brew without Dekotchen brewing. But we at Jack's Abbey choose to Dekotchen. We take our mash. Mash is that combination of barley malts and water. And we take a portion of our mash and we boil it because it imbues an interesting flavor and changes the character of the beer in a way that we think tastes more traditional.