1) Beer-fermenting agent 2) Brewing term 3) Ending of many plant names 4) Ending of some plant names 5) Ending on spleen or liver 6) Extract used in brewing 7) Fermentable liquid 8) Fermenting agent 9) Fermenting malt infusion 10) Herb 11) Herbaceous plant 12) Malt infusion 13) Malt infusion to make beer
Found on
https://www.crosswordclues.com/clue/wort
WORT (89.9 FM) is a listener-sponsored community radio station, broadcasting from 118 S. Bedford St. in Madison, Wisconsin, USA. WORT offers a range of programming. WORT`s FM signal reaches a roughly 50-mile radius around Madison. In early 2006, the station began webcasting all of its programming in both high quality (96K) and low quality (32K) s....
Found on
http://en.wikipedia.org/wiki/WORT
Wort t 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. == Production == The first step in wort production is to make malt from dried, sprouted barley. The malt is then run through a roller mill and cracked. This cracked g...
Found on
http://en.wikipedia.org/wiki/Wort
(wart or wert) The malt-sugar solution that is boiled prior to fermentation.
Found on
http://howtobrew.com/book/glossary
any herb or vegetable
Found on
http://phrontistery.info/w.html
infusion of malt before fermentation
Found on
http://phrontistery.info/w.html
• (n.) A plant of any kind. • (n.) Cabbages. • (n.) An infusion of malt which is unfermented, or is in the act of fermentation; the sweet infusion of malt, which ferments and forms beer; hence, any similar liquid in a state of incipient fermentation.
Found on
http://thinkexist.com/dictionary/meaning/wort/
(from the article `beer`) ...and lager are mashed in the same equipment, but they require different temperature programs and grist composition. Modern breweries often practice ...
Found on
http://www.britannica.com/eb/a-z/w/54
<botany> The filtrate of malted grains used as the substrate for the production of beer and ale by fermentation. ... (09 Oct 1997) ...
Found on
http://www.encyclo.co.uk/local/20973
Liquid that is high in fermentable starches and sugars, left after mashing. The draff is then separated and the wort is pumped into the washbacks to ferment.
Found on
http://www.encyclo.co.uk/local/21451
Wort noun [ Middle English
wort ,
wurt , Anglo-Saxon
wyrt herb, root; akin to Old Saxon
wurt , German
wurz , Icelandic
jurt ,
urt , Danish
urt , Swedish
ört , Goth.
waúrts a root, Latin
radix , Greek ... a root, ... a ...
Found on
http://www.encyclo.co.uk/webster/W/52
Old word for a plant or herb; now used only in combination, as mother-wort, spiderwort, liverwort
Found on
http://www.gardenology.org/wiki/Glossary_of_Gardening_Terms
The unfermented sweet liquid that comes from mashing grains (or mixing extracts with water) and boiling hops.
Found on
http://www.lehighvalleyhomebrewers.org/glossary.html
The liquid drawn from the Mash Tun after the mashing process is complete. Present now here are the sugars which will later be fermented with the addition of yeast.
Found on
http://www.masterofmalt.com/whisky-glossary/
Type: Term Pronunciation: wōrt Definitions: 1. A suffix in the popular names of many plants, such as liverwort, lungwort, and woundwort. 2. An infusion of malt.
Found on
http://www.medilexicon.com/medicaldictionary.php?t=100048
The liquid obtained when malt enzymes attach a heated aqueous slurry of ground endosperm of malted and unmalted cereal.
Found on
http://www.winning-homebrew.com/brewing-terms.html
the sweet solution created by boiling malt, hops and water. It is high in sugar and ferments when yeast is added.
Found on
https://byo.com/resources/glossary
This is the surgery liquid that comes out of the mash tun and is combined with yeast for fermentation to occur, before being added to stills to be distilled.
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https://flaviar.com/blog/scotch-glossary/
A warm and sugary solution that contains the soluble sugars from the malted barley dissolved in warm water. Wort is the liquid that goes forward to the fermentation process, where the sugars are changed to alcohol.
Found on
https://foodanddrink.scotsman.com/drink/glossary-terms-used-world-whisky/
The sugar-loaded liquid from the mash tun.
Found on
https://uproxx.com/life/whiskey-101-guide-terms-to-know/
The name of the liquid made from the mashing process where the grist is mixed with hot water to extract the fermentable sugars. It’s sweet from the natural sugars in the barley; apparently keeps many a mashman going through the night shift. After mashing, the wort is cooled to around 18 degrees and then transferred to our washbacks for fermentati...
Found on
https://www.bruichladdich.com/bruichladdich-whisky-news/making-whisky/gloss
mix of water, malt and additives ready for fermentation
Found on
https://www.encyclo.co.uk/local/20454
noun unfermented or fermenting malt
Found on
https://www.encyclo.co.uk/local/20974
A sugar solution derived from grain by mashing and sparging.
Found on
https://www.encyclo.co.uk/local/22619
Mash with added yeast for fermentation.
Found on
https://www.whisky.com/information/knowledge/about-whisky/whisky-glossary.h
No exact match found.
