Define "wort" in the context of brewing.

Define "wort" in the context of brewing.

• A. The fermented beverage formed after bottling
• B. The liquid extracted from the mash that contains sugars for fermentation
• C. The hops added during boiling
• D. The yeast used for fermentation

Answer: (B)

Wort is defined as the liquid extracted from the mash, which contains the necessary sugars for fermentation. In the brewing process, malted grains are mixed with water and heated to extract the sugars, proteins, and other soluble compounds. This mixture, known as mash, is then filtered to separate the liquid from the solid grain remnants, resulting in wort. The sugars in the wort are crucial because they provide the energy source for yeast during fermentation, ultimately leading to the production of alcohol and carbon dioxide. Understanding this definition is essential for comprehending the brewing process, as wort serves as the foundation for creating beer. The brewing process continues as yeast is added to the wort after boiling, allowing fermentation to occur. Other options refer to different stages or components of brewing, but only the correct choice specifically identifies the liquid that is rich in sugars and directly involved in fermentation.

Wort is defined as the liquid extracted from the mash, which contains the necessary sugars for fermentation. In the brewing process, malted grains are mixed with water and heated to extract the sugars, proteins, and other soluble compounds. This mixture, known as mash, is then filtered to separate the liquid from the solid grain remnants, resulting in wort. The sugars in the wort are crucial because they provide the energy source for yeast during fermentation, ultimately leading to the production of alcohol and carbon dioxide.

Understanding this definition is essential for comprehending the brewing process, as wort serves as the foundation for creating beer. The brewing process continues as yeast is added to the wort after boiling, allowing fermentation to occur. Other options refer to different stages or components of brewing, but only the correct choice specifically identifies the liquid that is rich in sugars and directly involved in fermentation.