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Wort (brewing)
From Wikipedia, the free encyclopedia
Wort (IPA: /wɝt/) is 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.
After the barley is malted it is ground to grist. The grist is then mashed, that is, mixed with hot water and steeped, a complex and slow heating process that enables enzymes to convert the starch in the malt into sugars. At the end of the mashing, the hot wort is decanted or filtered, boiled, cooled, and the yeast is added to start the fermentation.
Before the mashing of the barley, other grains known as adjuncts can be added to create varietal beers such as wheat beer and oatmeal stout, to create grain whisky, or to lighten the body (and cut costs) as in American-style lagers.
In beer making, it is known as "sweet wort" until the hops have been added, after which it is then "hopped wort."