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Wort

Tuesday, January 16, 2007


The solution of grain sugars strained from the mash tun. At this stage, regarded as “sweet wort”, later as brewed wort, fermenting wort and finally beer.

Wort is the liquid extracted by the process of worting, the mashing of malted barley to use in brewing beer. Adding other grains to the barley is used for some varietal beers (wheat beer and oatmeal stout, for example) or, more commonly, to cheapen the ingredients, as in the case of most beer produced by large breweries in North America. It is known firstly as sweet wort and then hopped wort after hops have been added at the boiling process. Wort contains sugars that will be fermented by yeast added once the solution has cooled down sufficiently to allow the yeast to survive.

From Wikipedia, the free encyclopedia



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