worty

English

Etymology

From wort +‎ -y.

Pronunciation

(Received Pronunciation) IPA^(key): /wɜːti/
(General American) IPA^(key): /wɝti/
Rhymes: -ɜː(ɹ)t

Adjective

worty (comparative more worty, superlative most worty)

Characteristic or indicative of a wort; wortlike; vegetative.
- 1986, Report of the Research Laboratories of Kirin Brewery Co., Ltd:
  It was thus demonstrated that the addition of the recovered hop oil to the cooled wort did not impart a “herbal flavor” but a "hop oil" or "hop oil like" flavor to the finished beer without any worty odor.
- 2004, D E Briggs, ‎P A Brookes, ‎R Stevens, Brewing: Science and Practice:
  These methods were formerly associated with intensely 'worty' flavours in the resultant beers which were cloying and not 'moreish'.
- 2013, Andrew G.H. Lea, ‎John Piggott, Fermented Beverage Production:
  Because of the low temperature, the metabolic activity of the yeast is low, but there is an adsorption of hop and wort compounds to the surface of the yeast and some reduction occurs of the carbonyl compounds from the wort that are responsible for the worty flavour.

Anagrams

Towry

单词	worty
释义	worty English Etymology From wort +‎ -y. Pronunciation (Received Pronunciation) IPA^(key): /wɜːti/ (General American) IPA^(key): /wɝti/ Rhymes: -ɜː(ɹ)t Adjective worty (comparative more worty, superlative most worty) Characteristic or indicative of a wort; wortlike; vegetative. 1986, Report of the Research Laboratories of Kirin Brewery Co., Ltd: It was thus demonstrated that the addition of the recovered hop oil to the cooled wort did not impart a “herbal flavor” but a "hop oil" or "hop oil like" flavor to the finished beer without any worty odor. 2004, D E Briggs, ‎P A Brookes, ‎R Stevens, Brewing: Science and Practice: These methods were formerly associated with intensely 'worty' flavours in the resultant beers which were cloying and not 'moreish'. 2013, Andrew G.H. Lea, ‎John Piggott, Fermented Beverage Production: Because of the low temperature, the metabolic activity of the yeast is low, but there is an adsorption of hop and wort compounds to the surface of the yeast and some reduction occurs of the carbonyl compounds from the wort that are responsible for the worty flavour. Anagrams Towry
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