Wort definition

A sugary liquid produced from crushed malted grain and water to which is added yeast and hops for the brewing of beer. (Alcamo’s Fundamentals of Microbiology)

The clear fluid derived from a soaked mash that is fermented for beer. (Foundation in Microbiology by Talaro and Chess)

The filtrate of malted grains used as the substrate for the production of beer and ale by fermentation. (Prescott’s Microbiology)