Definition of wort in English:

wort

noun wəːt

1in combination Used in names of plants and herbs, especially those used formerly as food or medicinally, e.g. butterwort, lungwort, woundwort.
用于草本植物和香草植物名称中，尤其是那些曾用作食物和药材的草本植物和香草植物名称中，如butterwort，lungwort，woundwort
1. 1.1archaic A plant or herb used as food or medicinally.
  Example sentencesExamples
  Crato (consil. 21. lib. 2) speaks against all herbs and worts, except bugloss, fennel, parsley, dill, bawm, succory.
  St John's wort is an ancient herb, and was known to the Greeks and Romans as an astringent to be rubbed on wounds.
  As many might know, one of the worts' herbal properties is as a calmative.
  The garden's water feature is surrounded by tiles that show different parts of herbs and worts, such as seed heads, flowers and leaves.
  St. John's wort is an herb that some people use to treat depression.
2mass noun The sweet infusion of ground malt or other grain before fermentation, used to produce beer and distilled malt liquors.
麦芽汁（发酵后可制蒸馏麦芽酒和啤酒）
yeast is added to the wort
Example sentencesExamples
- The ideal pH of the wort, which is the mash soaked in hot water, is about 4.7.
- Fermentation is the process by which yeast converts the glucose in the wort to ethyl alcohol and carbon dioxide gas - giving the beer both its alcohol content and its carbonation.
- A vigorous boil drives the chemical reactions that make the hops bitter, and this is the challenge for every home brewer - to get the wort to boil with sufficient enthusiasm.
- To begin the fermentation process, the cooled wort is transferred into a fermentation vessel to which the yeast has already been added.
- After most of the sugar is removed, the barley is then discarded and the sweet liquid, called wort, moves on.
- When the wort is drained, the solids stay in the kettle.
- At the end of the boil we will have a finished wort.
- Purified water is first used to cool the boiled wort (the beer after boiling but before fermenting), becoming heated in the process.
- Waste heat recovered from the boiling kettle and from wort (unfermented beer) as it's cooled down is used to heat water for brewing and for cleaning the tanks.
- Its basic raw materials are barley, hops, and water, and the process involves the infusion of malted barley and water, followed by fermentation of the liquid or wort drawn from the mixture.
- If the brewer's wort, referred to above, is not fermented but instead evaporated in a partial vacuum, the result is malt extract, a brown, sweet, and sticky concentrate.
- Instead, we recover heat from the boiling kettle and from wort [unfermented beer] as it's cooled down from boiling temperatures to fermentation temperatures.
- The cooling water is chilled first, so that the volume of water that is required to cool down one entire batch of wort is about equal to the volume of wort.
- At this stage of production, the wort is brought to a rolling boil.
- Then you transfer the wort to a glass carboy, preferably, although you can use a plastic bucket with a well fitting lid (this is a bad idea but some people do brew this way) and you pitch the yeast.

Origin

Old English wyrt, of Germanic origin; related to root¹.

root from Old English:
This is an Old English word related to Latin radix (see radical) and wort, which is used in the names of plants such as St John's wort. Root and branch, used to emphasize how thoroughly something is dealt with, goes back to the biblical book of Malachi: ‘The day cometh that shall burn them up…that it shall leave them neither root nor branch.’ See also money. Root used of an animal turning up the ground with its snout in search of food is a completely different word, that may ultimately be linked to Latin rodere ‘gnaw’ (see rodent). Someone backing a candidate for a post may be said to be rooting for them—perhaps with the idea of trying to dig up further support through their efforts.

Rhymes

advert, alert, animadvert, assert, avert, Bert, blurt, Burt, cert, chert, concert, controvert, convert, curt, desert, dessert, dirt, divert, exert, flirt, girt, hurt, inert, insert, introvert, Kurt, malapert, overt, pert, quirt, shirt, skirt, spirt, spurt, squirt, Sturt, subvert, vert, yurt

Definition of wort in US English:

wort

noun

1in combination Used in names of plants and herbs, especially those used, especially formerly, as food or medicinally, e.g., butterwort, woundwort.
用于草本植物和香草植物名称中，尤其是那些曾用作食物和药材的草本植物和香草植物名称中，如butterwort，lungwort，woundwort
1. 1.1archaic A plant or herb used medicinally.
  Example sentencesExamples
  As many might know, one of the worts' herbal properties is as a calmative.
  St. John's wort is an herb that some people use to treat depression.
  Crato (consil. 21. lib. 2) speaks against all herbs and worts, except bugloss, fennel, parsley, dill, bawm, succory.
  St John's wort is an ancient herb, and was known to the Greeks and Romans as an astringent to be rubbed on wounds.
  The garden's water feature is surrounded by tiles that show different parts of herbs and worts, such as seed heads, flowers and leaves.
2The sweet infusion of ground malt or other grain before fermentation, used to produce beer and distilled malt liquors.
麦芽汁（发酵后可制蒸馏麦芽酒和啤酒）
yeast is added to the wort
Example sentencesExamples
- After most of the sugar is removed, the barley is then discarded and the sweet liquid, called wort, moves on.
- Then you transfer the wort to a glass carboy, preferably, although you can use a plastic bucket with a well fitting lid (this is a bad idea but some people do brew this way) and you pitch the yeast.
- When the wort is drained, the solids stay in the kettle.
- Purified water is first used to cool the boiled wort (the beer after boiling but before fermenting), becoming heated in the process.
- Waste heat recovered from the boiling kettle and from wort (unfermented beer) as it's cooled down is used to heat water for brewing and for cleaning the tanks.
- A vigorous boil drives the chemical reactions that make the hops bitter, and this is the challenge for every home brewer - to get the wort to boil with sufficient enthusiasm.
- If the brewer's wort, referred to above, is not fermented but instead evaporated in a partial vacuum, the result is malt extract, a brown, sweet, and sticky concentrate.
- At this stage of production, the wort is brought to a rolling boil.
- The cooling water is chilled first, so that the volume of water that is required to cool down one entire batch of wort is about equal to the volume of wort.
- The ideal pH of the wort, which is the mash soaked in hot water, is about 4.7.
- Instead, we recover heat from the boiling kettle and from wort [unfermented beer] as it's cooled down from boiling temperatures to fermentation temperatures.
- Fermentation is the process by which yeast converts the glucose in the wort to ethyl alcohol and carbon dioxide gas - giving the beer both its alcohol content and its carbonation.
- Its basic raw materials are barley, hops, and water, and the process involves the infusion of malted barley and water, followed by fermentation of the liquid or wort drawn from the mixture.
- At the end of the boil we will have a finished wort.
- To begin the fermentation process, the cooled wort is transferred into a fermentation vessel to which the yeast has already been added.

Origin

Old English wyrt, of Germanic origin; related to root.

单词	wort
释义	Definition of wort in English: wort noun wəːt 1in combination Used in names of plants and herbs, especially those used formerly as food or medicinally, e.g. butterwort, lungwort, woundwort. 用于草本植物和香草植物名称中，尤其是那些曾用作食物和药材的草本植物和香草植物名称中，如butterwort，lungwort，woundwort 1.1archaic A plant or herb used as food or medicinally. Example sentencesExamples Crato (consil. 21. lib. 2) speaks against all herbs and worts, except bugloss, fennel, parsley, dill, bawm, succory. St John's wort is an ancient herb, and was known to the Greeks and Romans as an astringent to be rubbed on wounds. As many might know, one of the worts' herbal properties is as a calmative. The garden's water feature is surrounded by tiles that show different parts of herbs and worts, such as seed heads, flowers and leaves. St. John's wort is an herb that some people use to treat depression. 2mass noun The sweet infusion of ground malt or other grain before fermentation, used to produce beer and distilled malt liquors. 麦芽汁（发酵后可制蒸馏麦芽酒和啤酒） yeast is added to the wort Example sentencesExamples The ideal pH of the wort, which is the mash soaked in hot water, is about 4.7. Fermentation is the process by which yeast converts the glucose in the wort to ethyl alcohol and carbon dioxide gas - giving the beer both its alcohol content and its carbonation. A vigorous boil drives the chemical reactions that make the hops bitter, and this is the challenge for every home brewer - to get the wort to boil with sufficient enthusiasm. To begin the fermentation process, the cooled wort is transferred into a fermentation vessel to which the yeast has already been added. After most of the sugar is removed, the barley is then discarded and the sweet liquid, called wort, moves on. When the wort is drained, the solids stay in the kettle. At the end of the boil we will have a finished wort. Purified water is first used to cool the boiled wort (the beer after boiling but before fermenting), becoming heated in the process. Waste heat recovered from the boiling kettle and from wort (unfermented beer) as it's cooled down is used to heat water for brewing and for cleaning the tanks. Its basic raw materials are barley, hops, and water, and the process involves the infusion of malted barley and water, followed by fermentation of the liquid or wort drawn from the mixture. If the brewer's wort, referred to above, is not fermented but instead evaporated in a partial vacuum, the result is malt extract, a brown, sweet, and sticky concentrate. Instead, we recover heat from the boiling kettle and from wort [unfermented beer] as it's cooled down from boiling temperatures to fermentation temperatures. The cooling water is chilled first, so that the volume of water that is required to cool down one entire batch of wort is about equal to the volume of wort. At this stage of production, the wort is brought to a rolling boil. Then you transfer the wort to a glass carboy, preferably, although you can use a plastic bucket with a well fitting lid (this is a bad idea but some people do brew this way) and you pitch the yeast. Origin Old English wyrt, of Germanic origin; related to root¹. root from Old English: This is an Old English word related to Latin radix (see radical) and wort, which is used in the names of plants such as St John's wort. Root and branch, used to emphasize how thoroughly something is dealt with, goes back to the biblical book of Malachi: ‘The day cometh that shall burn them up…that it shall leave them neither root nor branch.’ See also money. Root used of an animal turning up the ground with its snout in search of food is a completely different word, that may ultimately be linked to Latin rodere ‘gnaw’ (see rodent). Someone backing a candidate for a post may be said to be rooting for them—perhaps with the idea of trying to dig up further support through their efforts. Rhymes advert, alert, animadvert, assert, avert, Bert, blurt, Burt, cert, chert, concert, controvert, convert, curt, desert, dessert, dirt, divert, exert, flirt, girt, hurt, inert, insert, introvert, Kurt, malapert, overt, pert, quirt, shirt, skirt, spirt, spurt, squirt, Sturt, subvert, vert, yurt Definition of wort in US English: wort noun 1in combination Used in names of plants and herbs, especially those used, especially formerly, as food or medicinally, e.g., butterwort, woundwort. 用于草本植物和香草植物名称中，尤其是那些曾用作食物和药材的草本植物和香草植物名称中，如butterwort，lungwort，woundwort 1.1archaic A plant or herb used medicinally. Example sentencesExamples As many might know, one of the worts' herbal properties is as a calmative. St. John's wort is an herb that some people use to treat depression. Crato (consil. 21. lib. 2) speaks against all herbs and worts, except bugloss, fennel, parsley, dill, bawm, succory. St John's wort is an ancient herb, and was known to the Greeks and Romans as an astringent to be rubbed on wounds. The garden's water feature is surrounded by tiles that show different parts of herbs and worts, such as seed heads, flowers and leaves. 2The sweet infusion of ground malt or other grain before fermentation, used to produce beer and distilled malt liquors. 麦芽汁（发酵后可制蒸馏麦芽酒和啤酒） yeast is added to the wort Example sentencesExamples After most of the sugar is removed, the barley is then discarded and the sweet liquid, called wort, moves on. Then you transfer the wort to a glass carboy, preferably, although you can use a plastic bucket with a well fitting lid (this is a bad idea but some people do brew this way) and you pitch the yeast. When the wort is drained, the solids stay in the kettle. Purified water is first used to cool the boiled wort (the beer after boiling but before fermenting), becoming heated in the process. Waste heat recovered from the boiling kettle and from wort (unfermented beer) as it's cooled down is used to heat water for brewing and for cleaning the tanks. A vigorous boil drives the chemical reactions that make the hops bitter, and this is the challenge for every home brewer - to get the wort to boil with sufficient enthusiasm. If the brewer's wort, referred to above, is not fermented but instead evaporated in a partial vacuum, the result is malt extract, a brown, sweet, and sticky concentrate. At this stage of production, the wort is brought to a rolling boil. The cooling water is chilled first, so that the volume of water that is required to cool down one entire batch of wort is about equal to the volume of wort. The ideal pH of the wort, which is the mash soaked in hot water, is about 4.7. Instead, we recover heat from the boiling kettle and from wort [unfermented beer] as it's cooled down from boiling temperatures to fermentation temperatures. Fermentation is the process by which yeast converts the glucose in the wort to ethyl alcohol and carbon dioxide gas - giving the beer both its alcohol content and its carbonation. Its basic raw materials are barley, hops, and water, and the process involves the infusion of malted barley and water, followed by fermentation of the liquid or wort drawn from the mixture. At the end of the boil we will have a finished wort. To begin the fermentation process, the cooled wort is transferred into a fermentation vessel to which the yeast has already been added. Origin Old English wyrt, of Germanic origin; related to root.
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