any of various plants or herbs. The word is usually used in combination to refer to specific plants, e.g. St. John’s wort; however, it may be used on its own as a generic term
liquid extract from the ground malt and grain soaked in hot water, the mash, as one of the steps in making beer
The liquid produced from filtering mash The liquid prior and during fermentation
An oatmeal-like substance consisting of water and mash barley in which soluble starch has been turned into fermentable sugar during the mashing process The liquid remaining from a brewing mash preparation following the filtration of fermentable beer
The solution of malt sugars, proteins, and other substances that is produced by mashing
The sweet liquid derived from heating the malted barley with water and hops Wort is the beginning of all beers
[source: www dictionary com] An infusion of malt which is unfermented, or is in the act of fermentation; the sweet infusion of malt, which ferments and forms beer; hence, any similar liquid in a state of incipient fermentation Note: Wort consists essentially of a dilute solution of sugar, which by fermentation produces alcohol and carbon dioxide
Sweet liquid obtained by mixing grist with hot water in a mash-tun and extracting
unfermented or fermenting malt usually used in combination: `liverwort'; `milkwort'; `whorlywort'
unfermented beer; sweet wort: wort without added hops; bitter wort: wort in which hops have been added
The sweet sugar solution obtained by mashing the malt (sweet wort); the hopped sugar solution before pitching (bitter wort)
{i} fermenting or unfermented malt; infusion of malt fermenting into beer; any plant or herb or vegetable or root (generally used in combination such as: "figwort", "mugwort", "liverwort", "milkwort"); plant similar to cabbage
A plant. Often used in combination: liverwort; milkwort. An infusion of malt that is fermented to make beer
An infusion of malt which is unfermented, or is in the act of fermentation; the sweet infusion of malt, which ferments and forms beer; hence, any similar liquid in a state of incipient fermentation
A herbaceous plant or shrub with distinctive yellow five-petalled flowers and paired oval leaves (Genus Hypericum). So named because some species come into flower near the feast day of St John the Baptist (24 June)
Common name for plants in the family Hypericaceae, which contains 350 species of herbs or low shrubs in eight genera. The family is sometimes considered part of the family Guttiferae. The majority of species (about 300) belong to the genus Hypericum. Their leaves are opposite or whorled, dotted with glands, and usually have smooth margins. Several species are cultivated in temperate regions for their handsome flowers. H. perforatum, a showy golden flower grown in both the Old and New Worlds whose buds contain a red oil, has long been credited with magical and medicinal powers; today it is being widely used and studied for its possible efficacy against depression
any of numerous plants of the genus Hypericum having yellow flowers and transparently dotted leaves; traditionally gathered on St John's eve to ward off evil