Burtonize

English

Etymology

From the English town of Burton upon Trent, known for pale ales brewed from water rich in mineral salts, + -ize.

Verb

Burtonize (third-person singular simple present Burtonizes, present participle Burtonizing, simple past and past participle Burtonized)

(chiefly brewing) To enrich (water) with mineral salts, especially for brewing alcohol.
- 1897, The Mining Engineer, page 112:
  ... of many thousand gallons of Burtonized water being daily pumped up from the beds, and allowed to run off without being applied to any special purpose.
- 1952, Journal of the Institute of Brewing (of Great Britain):
  [...] producing a more acid beer; adding hydrochloric or sulphuric or lactic acid simultaneously removes carbonates and "Burtonizes" the water. Acidifying wort by adding acidic malt and acidic malt extract to the copper changes buffering only [...]
- 2018, Roger Protz, IPA: A legend in our time, →ISBN:
  It has a pale chestnut colour with a herbal, spicy and fresh tobacco aroma with rye bread malt and a powerful sulphur note: the brewing water is Burtonized. The palate is bittersweet with rich biscuit malt, [...]

Anagrams

tribuzone

单词	Burtonize
释义	Burtonize English Etymology From the English town of Burton upon Trent, known for pale ales brewed from water rich in mineral salts, + -ize. Verb Burtonize (third-person singular simple present Burtonizes, present participle Burtonizing, simple past and past participle Burtonized) (chiefly brewing) To enrich (water) with mineral salts, especially for brewing alcohol. 1897, The Mining Engineer, page 112: ... of many thousand gallons of Burtonized water being daily pumped up from the beds, and allowed to run off without being applied to any special purpose. 1952, Journal of the Institute of Brewing (of Great Britain): [...] producing a more acid beer; adding hydrochloric or sulphuric or lactic acid simultaneously removes carbonates and "Burtonizes" the water. Acidifying wort by adding acidic malt and acidic malt extract to the copper changes buffering only [...] 2018, Roger Protz, IPA: A legend in our time, →ISBN: It has a pale chestnut colour with a herbal, spicy and fresh tobacco aroma with rye bread malt and a powerful sulphur note: the brewing water is Burtonized. The palate is bittersweet with rich biscuit malt, [...] Anagrams tribuzone
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