Dictionary

worty en · ADJ

Pronunciation

• /ˈwɜːti/ (Received-Pronunciation)
• /ˈwɝti/ (General-American)

Etymology

From wort + -y.

Meanings

1. Characteristic or indicative of a wort; wortlike; vegetative.
   • 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. 2013, Andrew G.H. Lea, John Piggott, Fermented Beverage Production:
   • These methods were formerly associated with intensely 'worty' flavours in the resultant beers which were cloying and not 'moreish'. 2004, D E Briggs, P A Brookes, R Stevens, Brewing: Science and Practice:
   • 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. 1986, Report of the Research Laboratories of Kirin Brewery Co., Ltd

Forms