Reverse Dictionary: BREWER

ADJECTIVES
► MASHED in brewing: of malt: mixed with water to form wort → 1839
► ROCKY in brewing: designating a head formed on the top of beer during fermentation that has a solid, rock-like appearance → 1835

NOUNS
► ALE TUNNING brewing of ale → 1624 obs.
► BEERAGE brewers collectively, esp. those who are made into peers → 1891 sl.
► BEEROCRACY a ludicrous name for the brewing and beer-selling interest → 1881 
► BLINKING in brewing: a giving a sharp taste to beer by letting the wort stand for some time → 1727 
► BREWAGE something that has been brewed; a brewing → 1542 
► BREWERN ► BROWERN a brewhouse → 1450 obs.
► BREWST a ‘browst’ or brewing → 1854 
► BROWST that which is brewed; an amount of beer brewed at one time → 1511 chiefly Sc. & Eng. dial.
► BUB a mixture of meal and yeast with warm wort and water, used to promote fermentation → 1839 
► BUSTLE in brewing: movement produced in the process of fermentation → 1674 obs.
► CLEANSING ROUND in brewing: a large cask in which beer is purified and the fermentation process finished → 1835 
► COMB ► COOMB a brewing tub or vat → 1400 obs.
► CUMMING in brewing: ‘a large oblong vessel, of a square form, about a foot or eighteen inches deep, used for receiving what works over from the masking-fat or barrel’ → 1538 Sc.
► CURB a ‘stilling’ or stand in a brewery to support a cask, etc. → 1825 obs.
► DOUGHING IN in brewing: a mixing ground malt with water to make mash → 1882 
► DRAFF the refuse or grains of malt after brewing → 1275 
► DRAINS brewers’ grains from the mash-tub → 1825 Eng. dial. (Bk.)
► DRINK-CORN the grain used in brewing, barley → 1669 obs.
► FAT a brewer’s vat; a vessel of large size for liquids → 1450 obs.
► FERMENTING ROUND in brewing: a large round vessel in which beer is fermented → 1880 
► FLOAT in brewing: a broad shallow vat used for cooling → 1413 obs.
► FRUMENTY ► FURMETY wheat mashed for brewing → 1882 
► GOODS in brewing: the crushed grains of malt in the mash → 1693 
► GRANT in brewing: ‘a copper or iron vessel into which the wort flows from the clarifying battery, and from which it is lifted into the wort-pan’ → 1889 US (Bk.)
► GRAVEL in brewing: yeast-cells swimming in beer with the appearance of fine gravel → 1882 
► GRIST malt crushed or ground for brewing → 1822 
► GYLE a brewing; the quantity of beer or ale brewed at one time → 1594 
► HEADING in brewing: a substance used to produce or enhance the head on beer → 1790 
► HOPPER a brewer’s vat in which the infusion of hops is prepared to be added to the wort → 1889 (Bk.)
► HUCKMUCK ‘a strainer used in brewing. It consists of a bundle of twigs, generally part of an old broom, placed at the bottom of the mashing-keeve or vat, to prevent the grains running out when the wort is drawn off → 1472 Eng. dial.
► JACK BACK in brewing: a cistern equipped with a perforated screen, used for filtering the wort from the hops → 1764 
► JET a large ladle or scoop used in brewing to empty a vessel → 1501 chiefly Eng. dial.
► KEEVE ► KIVE a vat for holding liquid in brewing → 1000 
► KIER a brewing-vat → 1573 obs.
► KIMNEL a tub used for brewing → 1335 obs.
► LENGTH in brewing: the quantity of wort drawn off from a certain quantity of malt → 1742 
► LOB in brewing: yeast mixed with a quantity of wort that is left in a warm place till it has begun to ferment → 1839 
► MALT barley or other grain prepared for brewing → 1000 
► MALT-HOUSE a brewhouse → 1000 
► MALT TEA a liquid infusion of the mash in brewing → 1786 
► MASH in brewing: a mixture of ground malt and hot water, which is left to stand until the sugars from the malt dissolve to form wort → 1000 
► NEWING the working of yeast or barm during brewing → 1598 Sc. & Eng. dial.
► OAR in brewing: a pole for stirring mash in a tun → 1735 
► OUTCAST in brewing: the increase in volume of grain due to malting → 1843 obs.
► PADDLE-STAFF in brewing: a wooden, spade-shaped implement used for mashing → 1682 obs.
► PARACHUTE in brewing: a funnel-shaped device used to remove yeast from the top of a fermenting vat, capable of being raised or lowered according to the height of the fermenting wort → 1885 
► PIG’S FOOT a dipping-pail  used in brewing → 1467 obs.
► REARING VAT a fermentation vat used in brewing → 1305 obs.
► RETURNS in brewing: weak works blended with the following mash, return worts → 1835 
► RIPENING in brewing: a mixture of malt, yeast, and egg white used to start fermentation → 1735 obs.
► ROUND in brewing: a large cask in which beer is purified and the fermentation process finished; later, a large round vessel in which beer is fermented → 1806 
► RUDDER in brewing: a paddle or pole used to stir mash in a mash tun → 1410 
► SPARGE in brewing: a spray of warm water sprinkled over the malt → 1839 
► STILLAGE in brewing: a stand for casks → 1596 
► STOMACH ‘the odour of the vapour evolved during fermentation; by which an experienced brewer should at all times be able to judge how the process is going on’ → 1835 
► STRAIK the normal proportion of malt for a brewing → 1820 Sc.
► STRUM in brewing: an oblong basket of wicker work placed over the bung-hole within the mash-tub to prevent the grains and hops passing through when the liquor is drawn off → 1394 obs.
► SWIMMER in brewing: a vessel containing ice or iced water floating on the wort in a fermening-tun → 1881 
► TAP-TROUGH a leaden trough used in brewing → 1335 obs.
► TEMSE a sieve used in brewing to separate the hops, etc., from the ale → 1904 Eng. dial. (Bk.)
► THRUM in brewing: ‘a small utensil of wicker-work affixed to the hole in a mash-tub…to hinder the malt from escaping with the wort is run off → 1828 Eng. dial. (Bk.)
► TINE a vessel for brewing; a tub, a vat → 1337 obs.
► TUN in brewing: a mashing-vat or fermenting-vat → 1713 
► VAT a vessel used for holding or storing liquid, usually one of some size in which a liquor undergoes fermentation or is prepared → 1225 
► WILCH a bottle-shaped wicker strainer formerly used in brewing to strain the liquid from grains of steeped malt → 1823 Eng. dial.
► WORT in brewing: a sweet liquid produced by steeping ground malt or other grain in hot water, which is then fermented to produce beer and distilled malt liquors → 1000 
► YOTING a steeping grain in water for brewing → 1511 obs.
► ZYMURGY fermenation, as in brewing, distilling, etc. → 1868 

NOUNS, PERSON
► ABROAD CLERK a brewery employee who visits publicans’ premises to collect payments, oversee the way beer is kept., etc. → 1781 
► ABROAD COOPER a brewery employee who visits publicans’ premises to collect payments, oversee the way beer is kept., etc. → 1807 
► ALE SPINNER a brewer or publican → 1890 sl. (Bk.)
► BRACHETOUR a brewer → 1598 obs.
► BREWERESS a female brewer → 1841 
► BREWSTER orig. a female brewer; later extended to both sexes → 1308 
► BREWSTER-WIFE a woman that brews or sells malt liquors → 1818 
► BREW-WIFE a woman who brews → 1393 
► BROWSTER a person who brews or sells beer; a brewer → 1283 Sc. & Eng. dial.
► BROWSTER WIFE a woman who brews or sells beer → 1715 Sc. & Eng. dial.
► BUNG a brewer or landlord of a public house → 1860 sl.
► LUCKY a woman who brews or sells beer → 1717 
► MASHMAN a worker in a brewery who is responsible for mashing the malt → 1889 
► TUN-MAN a man who attends to a tun in brewing → 1743 

VERBS
► DOUGH IN in brewing: to mix ground malt, etc., with water to make mash → 1882 
► FIELD in brewing: to expose wort to the sun and the air in order to promote oxidation → 1893 obs.
► MASH in brewing: to mix ground malt with hot water to form wort → 1350 
– to brew ale, beer, etc. → 1530 obs.
► MASK to brew ale, etc. → 1483 Sc. & Eng. dial.
► PITCH in brewing: to add yeast to wort for the purpose of inducing fermentation → 1875 
► PLAY WORT to work or stir the mash in the brewing vessel → 1596 Sc. obs.
► ROUSE to stir beer while brewing → 1823 
► ROW in brewing: to stir, to mix by stirring → 1400 
► SPARGE in brewing: to sprinkle malt with hot water → 1839 
► TURN DOWN in brewing: to put liquor into a vat to ferment → 1826 obs.