Wort

Wort 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.

Process

The first step in wort production is to make malt from barley grain. This is done by soaking the grain in water, allowing it to germinate, and then drying it in a kiln. The malt is then crushed in a mill. The resulting product, known as grist, is mixed with heated water in a mash tun. The enzymes in the malt break down the starch in the grain into sugars, creating a sugary liquid known as wort. The wort is then drained off from the grains in a process known as lautering.

Composition

Wort is composed mainly of water, along with sugars and other carbohydrates extracted from malt. It also contains proteins, minerals, and vitamins, as well as small amounts of other organic compounds. The exact composition of wort can vary, depending on the type of malt used and the specifics of the mashing process.

Use in brewing

After the wort is produced, it is boiled with hops in a process known as wort boiling. This sterilizes the wort and helps to extract the bittering, flavouring, and preservative properties of the hops. After boiling, the wort is cooled and yeast is added to begin the fermentation process. The yeast consumes the sugars in the wort and produces alcohol, carbon dioxide, and other compounds that contribute to the flavour and aroma of the beer.

See also

• Mashing
• Brewing
• Beer
• Whisky

Wort Resources
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