CowDog's Marzen started as a drunken conversation based on the historical way you mash step (the decoction), we won't bore you with beer nerd talk. But we double decoct. Our first run was a MASSIVE success with a loyal following. Our second run was an even bigger success after updating our technique. Michael asked our resident German, JP who is a trained Brewer from Germany to assist the second time, because the decoction adds a lot of labour and time to the process. And we wanted a real German in there. I mean to help, he's totally OK. CowDog's Marzen will be a year round offering as much as possible, (we don't want to have to tell our customers that it's out again, that got scary). We then let the yeast do it's thing and then age it for a long time. How long? until it's done, that's how long, seriously Hodge needs to release it earlier, the dude is a monster, he won't just let it go out early.