Wort (/ˈwɜːrt/) is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains sugars, the most important being maltose and maltotriose,¹ that will be fermented by the brewing yeast to produce alcohol. Wort also contains crucial amino acids to provide nitrogen to the yeast as well as more complex proteins contributing to beer head (froth) retention and flavour.¹

This article is about brewing beer. For other uses, see Wort (disambiguation).