Wort
German: Würze Also known as: Bierwürze, Wort
The sugary liquid obtained from mash and hops that forms the base of beer before fermentation.
Wort is the sugar-rich liquid obtained after mashing and lautering. It is boiled with hops in the kettle. During this, bitter compounds are dissolved, proteins precipitate and the wort becomes sterile.
After boiling, particles are separated in the whirlpool, the wort is cooled quickly, aerated and pitched with yeast. Only then does fermentation start, turning wort into beer. The amount of dissolved matter in the wort before fermentation is called original gravity. The quality of the wort is essential for the flavour profile of the finished beer.
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