0 a liquid produced from the grain when making beer or whiskey --
1 used in the name of some plants, especially some that are or have been used in herbal medicine: --
motherworts
At various stages in alcohol fermentation, the density of the wort varies.
In beer making, the wort is known as sweet wort until the hops have been added, after which it is called hopped or bitter wort.
The bittering hops, added first, are boiled in the wort for approximately one hour to one and a half hours.
The brewer will extract the wort by sparging when they believe enough acid has been produced.
The decline in the sugar content "and" the presence of ethanol (which is appreciably less dense than water) drop the density of the wort.
After pitching a small amount of yeast into the cooled wort, and introducing some air, the propagated yeast floated to the surface.
Iso-alpha acids (iso--acids) are typically produced in beer from the addition of hops to the boiling wort.
The wort is cooked until a half or a third of the volume remains, depending on how sweet it is to be.
