Brewing fundamentals: In beer production, what is “wort”?

Introduction / Context:
Brewing uses precise language for each processing stage. The term “wort” identifies the fermentable liquid extract prior to fermentation, and understanding it is key to discussing gravity, hopping, and boil management.

Given Data / Assumptions:

• Malt is milled into grist, then mashed with hot water.
• Enzymes convert starches to fermentable sugars.
• Liquid is separated from solids and boiled with hops.

Concept / Approach:
Wort is the sugar-rich liquid obtained from the mash. After lautering and sparging, the brewer collects the wort in the kettle for the boil and hop additions. Protein coagulation during the boil is called hot break, not wort. Wort becomes beer only after fermentation by yeast.

Step-by-Step Solution:

Verification / Alternative check:
Brewing references uniformly describe wort as the pre-fermentation liquid collected after lautering.

Why Other Options Are Wrong:

Common Pitfalls:
Confusing “wort” with “grist” or “beer”; forgetting that wort becomes beer only after yeast fermentation.

Final Answer:
An aqueous extract of malt obtained after mashing and lautering.