Decoction Mashing is traditional North European (especially German and Czech) mash process during which a portion of the first mashed grain is removed from the Mash Tun and boiled to extract additional nutrients and flavour. The resulting hot mash is added back into the original mash. Decoction is rarely used today as it adds a significant amount of time and effort to the mash process. Most brewers use the directly heated step infusion mashing method. However, lager purists argue decoction permits much dryer and more flavourful beers.