Decoction mashing is primarily used for what type of beer?

Decoction mashing is primarily associated with the production of lagers, particularly traditional German styles. This method involves several steps where a portion of the mash is boiled and then returned to the main mash. This process enhances the extraction of fermentable sugars, enriches the body of the beer, and can contribute to a more complex flavor profile through the Maillard reaction and caramelization of sugars.

Lagers benefit significantly from decoction mashing due to their clean and crisp flavor profile, which can be accentuated by the method's ability to develop unique malt characteristics. The temperature control throughout the decoction process helps achieve precise enzyme activity for better sugar conversion, which is crucial for the lager fermentation process. In short, the benefits of decoction mashing align well with the qualities desired in lagers, making it the most suitable choice among the options provided.