Wort
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Wort
Wort (/wɔːrt/), from the Old English wyrt, is a term used in brewing to refer to the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars that will be fermented by the brewing yeast to produce alcohol.
Etymology
The term "wort" originates from the Old English wyrt (root/herb), which is related to the Old High German wurz (root), and the Old Norse urt (plant).
Related Terms
- Mashing: The process of combining a mix of milled grain and water, and heating this mixture in a process known as mashing.
- Fermentation (brewing): The process by which yeast converts the glucose in the wort to ethyl alcohol and carbon dioxide gas, giving the beer both its alcohol content and its carbonation.
- Yeast: A microorganism that is used in brewing. Yeast metabolizes the sugars extracted from grains, which produces alcohol and carbon dioxide, and develops the flavor of the beer.
- Brewing: The production of beer through steeping a starch source in water and fermenting with yeast.
- Beer: An alcoholic drink made from yeast-fermented malt flavored with hops.
- Whisky: A type of distilled alcoholic beverage made from fermented grain mash.
External links
- Medical encyclopedia article on Wort
- Wikipedia's article - Wort
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