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Definition: Brewing |
BrewingNoun1. The production of malt beverages (as beer or ale) from malt and hops by grinding and boiling them and fermenting the result with yeast. Source: WordNet 1.7.1 Copyright © 2001 by Princeton University. All rights reserved. |
Date "brewing" was first used in popular English literature: sometime before 1350. (references) |
| Domain | Definitions |
Dream Interpretation | To dream of being in a vast brewing establishment, means unjust persecution by public officials, but you will eventually prove your innocence and will rise far above your persecutors. Brewing in any way in your dreams, denotes anxiety at the outset, but usually ends in profit and satisfaction. Source: Ten Thousand Dreams Interpreted .... |
Source: compiled by the editor from various references; see credits. | |
(From Wikipedia, the free Encyclopedia)
Brewing has a very long history, and archeological evidence tells us that this technique was used in ancient Egypt. Descriptions of various beer recipies can be found in Sumerian writings, and was once the oldest known writing of any sort.
The brewing industry is part of most western economies.
All beers are brewed using a process based on a simple formula. Key to the process is malt, barley which has been allowed to germinate and is then roasted. Depending on the amount of roasting, this "malted barley" will strongly influence the color and flavour of the beer.
The malt is ground into a coarse powder, known as grist, which is mixed with heated water and poured into a vat called a "mash tun" for a process known as "mashing". During this process, natural enzymes within the malt convert some of the starch into sugars which then play a vital part in the fermentation process. Mashing usually takes 1 to 2 hours. The mash is held at a temperature of 149-154 deg. F.
After mashing the resulting mixture is strained from the grains. At this point it is known as wort. It is moved into a large tank known as a "copper" where it is boiled up with hops and possibly some other added ingredients. Hops add flavour, aroma and bitterness to the brew. At the end of the boil, the hopped wort settles to clarify it in a vessel called a "hop back" and the clarified wort is then cooled.
The wort is then moved into a "fermentation vat" where a specialist yeast is then blended or "pitched" with it. The yeast converts the sugars from the malt into alcohol and carbon dioxide. After a week or so, the fresh (or "green") beer is run off into conditioning tanks for a few days.
Depending on the process, additional steps now complete the brewing process.
Ale is the first modern brewing process. Ale uses a light yeast which is mixed into the still-warm wort, which makes the yeast develop quickly. This leaves it floating on the surface of the wort while it brews, and for this reason it is sometimes referred to as top fermented beer. In general ales have a complex flavor, as many of the flavors of the malt and hops remain in the resulting beer.
Fermentation takes place at room temperatures and the resulting beer is bottled directly from the fermentation vat. The result is a "live beer" that continues to change in nature in the bottle, and ages over time. Since the yeast is photogenic, ales must be stored in either very dark glass, or casks. Once opened the air will react with the yeast to eventually make the beer go "off" (acquire an odd flavour), so ales must be used fairly quickly, over a period of a few days at most.
Ale recipes are often tailored to continue the process of fermentation in the bottle (or cask) after brewing. The addition of sugar and yeast to the bottle results in a dopple, or double-brewed beer, some recipes repeat this process again to create a tripple. These beers are generally much darker than single brewed ales, ranging in color from a chocolate-brown to black with hints of blue or purple.
The pilsner, more commonly referred to as lager, is a modern brewing process that evolved in the 1700s. Pilsner introduced a new yeast that sinks to the bottom of the wort while brewing.
Unlike ale, pilsner is fermented and stored for some time close to the freezing point, which made it a speciality of high-altitude and cold-region breweries when it was first introduced. The longer storing process allows the beer to become very clear. The resulting beer is lighter, smoother and has a less complex flavor than ale. It became very popular for these reasons after being introduced. The popularity of pilsner was a major factor that led to the rapid introduction of refridgeration in the early 1900s.
Today pilsners represent the vast majority of beers produced, with a particularily simple version becoming so widely brewed as to be known as international lager. In the 1970s a number of lagers were being sold as ales, which led to the use of the term real ale.
The 1881 Household Cyclopedia adds:
Provide a copper holding full two-thirds of the quantity proposed to he brewed, with a gauge-stick to determine the number of gallons in the copper. A mash-tub, or tun, adapted to contain two-thirds of the quantity proposed to be brewed and one or two tuns of equal size to ferment the wort three or four shallow coolers; one or two wooden bowls; a thermometer; half a dozen casks of different sizes; a large funnel; two or three clean pails, and a hand-pump.
This proceeds on the supposition of two mashes for ale; but if only one mash is adapted for ale, with a view of making the table-beer better, then the copper and mash tun should hold one-third more than the quantity to be brewed.
The expenses of brewing depend on the price of malt and hops, and on the proposed strength of the article. One quarter of good malt and eight pounds of good hops ought to make two barrels of good ale and one of table-beer. The other expenses consist of coal and labor.
Of public breweries, and their extensive utensils and machinery, we give no description, because books are not likely to be resorted to by the class of persons engaged in those extensive manufactories for information relative to their own particular business.
Soft water, or hard water softened by exposure to the air, is generally preferred, because it makes a stronger extract, and is more inclined to ferment; but hard water is better for keeping beer and is less liable to turn sour. Some persons soften hard water by throwing a spoonful of soda into a barrel, and others do it with a handful of common salt mixed with an ounce of salt of tartar.
Put about 6 quarters of good barley, newly threshed, etc., into a stone trough full of water, and let it steep till the water be of a bright reddish color, which will be in about 3 days, more or less, according to the moisture or dryness, smallness or bigness of the grain, the season of the year, or the temperature of the weather. In summer malt never makes well; in winter it requires longer steeping than in spring or autumn. It may be known when steeped enough by other marks besides the color of the water. The grains should be soft enough to be pierced with a needle, but not to be crushed between the nails. When sufficiently steeped take it out of the trough, and lay it in heaps, to let the water drain from it; then, after 2 or 8 hours, turn it over with a scoop, and lay it in a new heap, 20 or 24 inches deep. This is called the coming heap, in the right management of which lies the principal skill. In this heap it may lie 40 hours, more or less, according to the aforementioned qualities of the grain, etc., before it comes to the right temper of malt. While it lies it must be carefully looked to after the first 15 or 16 hours, for about that time the grains begin to put forth roots, which, when they have equally and fully done, the malt must, within an hour after, be turned over with a scoop; otherwise the grains will begin to put forth the blade and spire also, which must by all means be prevented. If all the malt do not come equally, but that which lies in the middle, being warmest, come the soonest, the whole must be turned, so that what was outmost may be inmost; and thus it is managed till it be all alike. As soon as the malt is sufficiently come, turn it over, and spread it to a depth not exceeding 5 or 6 inches; and by the time it is all spread out begin and turn it over again 3 or 4 times. Afterwards turn it over in like manner once in 4 or 5 hours, making the heap deeper by degrees, and continue to do so for the space of 48 hours at least. This cools, dries, and deadens the grain, so that it becomes mellow, melts easily in brewing, and separates entirely from the husk. Then throw up the malt into a heap as high as possible, where let it lie till it grows as hot as the hand can bear it, which usually happens in about the space of 30 hours. This perfects the sweetness and mellowness of the malt. After being sufficiently heated, throw it abroad to cool, and turn it over again about 6 or 8 hours after; and then lay it on a kiln with a hair cloth or wire spread under it. After one fire, which must last 24 hours, give it another more slow, and afterwards, if need be, a third; for if the malt be not thoroughly dried, it cannot be well ground, neither will it dissolve well in the brewing; but the ale it makes will be red, bitter, and unfit for keeping.
To obtain the infusion of malt it is necessary to break it, for which purpose it is passed through stones placed at such distance, as that they may crush each grain without reducing it to powder; for if ground too small it makes the worts thick, while if not broken at all the extract is not obtained. In general, pale malts are ground larger than amber or brown malts.
Malt should be used within two or three days after it is ground, but in the London brew-houses it is generally ground one day and used the next. A quarter of malt ground should yield nine bushels, and sometimes ten. Crushing mills or iron rollers have lately been used in preference to stones which make a considerable grit with the malt. On a small scale, malt may be broken by wooden rollers, by the hands.
Steel mills like coffee mills have also been used for crushing malt with great success.
First, examine well; if it has a round body, breaks soft, is full of flour all its length, smells well, and has a thin skin; next chew some of it, and if sweet and mellow, then it is good. If it is hard and steely, and retains something of a barley nature, it has not been rightly made, and will weigh heavier than that which has been properly malted.
Secondly, take a glass nearly full of water; put in some malt, and if it swims, it is good, but if any sinks to the bottom then it is not true malt.
Pale malt is the slowest and least dried, producing more worts than high dried melt, and of better quality. Amber colored malt, or that between pale and brown, produces a flavor much admired in many malt liquors. Brown malt loses much of its nutritious qualities, but confers a peculiar flavor desired by many palates. Roasted malt, after the manner of coffee, is used by the best London brewers, to give color and flavor to porter, which in the first instance has been made from pale malt.
Rub them between the fingers or the palm of the hand, and if good, a rich glutinous substance will be felt, with a fragrant smell, and a fine yellow dust will appear. The best color is a fine olive green, but if too green, and the seeds are small and shrivelled, they have been picked too soon and will be deficient in flavor. If of a dusty brown color they were picked too late, and should not be chosen. When a year old, they are considered as losing one-fourth in strength.
To determine the Proportion between the Liquor boiled and the Quantity produced.
From a single quarter, two barrels of liquor will produce but one barrel of wort. Three barrels will produce one barrel and three quarters. Four barrels will produce two barrels and a half. Five barrels will produce three barrels and a quarter. Six barrels will produce four barrels. Eight barrels will produce five barrels and a half, and ten barrels will produce seven barrels, and so on in proportion for other quantities.
To determine the Heats of the Liquor or Water for the First and Second Mashes on different kinds of Malt.
First Mash. - For very pale malt turn on the liquor at 176° Fahr. For pale and amber mixed, 172°, all amber, 170°, high-colored amber, 168°. An equal quantity of pale, amber, and brown, 160°. If the quantity of brown is very dark, or any part of the grains charred by the fire upon the kiln, 155°.
Second Mash. - For very pale malt turn on the liquor at 182°. For pale and amber mixed, 178°; all amber, 176°; high-colored amber, 172°. An equal quantity of pale, ember and brown, 166°. If the quantity of brown is very dark, or any part of the grains charred by the fire, 164°.
The heat should in some measure be regulated by the temperature of the atmosphere, and should be two or three degrees higher in cold than in warm weather.
The proper degree of heat will give the strongest wort and in the greatest quantity, for though the heat were greater and the strength of the wort thereby increased, yet a greater quantity of liquor would be retained in the malt; and again, if it were lower, it would produce more wort, but the strength of the extract would be deficient, the beer without spirit, and likely to turn sour.
To effect this a saccharometer is necessary, and may be purchased at any mathematical instrument maker's. It determines the relative gravity of wort to the water used, and the quantity of farinaceous matter contained in the wort. It is used in all public breweries after drawing off the wort from each mash, and regulates the heat and quantity of liquor turned on at each succeeding mash, that the ultimate strength may be equal though the quantity is less. This signifies little to the private, but it is of great consequence to the public brewer. Those who brew frequently and desire to introduce it will obtain printed tables and instructions with the instrument.
The usual quantity is a pound to the bushel of malt, or 8 lbs. to the quarter, but for keeping beer, it should be extended to 10 or 12, and if for one or two years to 14 lbs. to the quarter. Small beer requires from 3 to 6 lbs. the quarter, and rather more when old hops are used.
Some persons, instead of boiling the hops with the wort, macerate them, and put the strong extract into the tun with the first wort, and make 2 or 3 extracts in like manner for the second and third worts
The first wort should be sharply boiled for 1 hour, and the second for 2 hours, but if intended for beer of longkeeping, the time should be extended half an hour. The hops should be strained from each preceding wort, and returned into the copper with the succeeding one. Between the boilings the fires should be damped with wet cinders, and the copper door set open.
For small beer only half an hour is necessary for the first wort, 1 hour for the second, and 2 hours for the third. The diminution from boiling is from one-eighth to one-sixteenth.
Worts should be laid so shallow as to cool within 6 or 7 hours to the temperature of 60°. In warm weather the depth should not exceed 2 or 3 inches, but in cold weather it may be 5 inches. As soon as they have fallen to 60° they should instantly be tunned and yeasted.
In cold weather the heats in the coolers should be 5° or 6° higher than in mild and warm weather. For ale, in cold weather, it should be tunned as soon as it has fallen to 60° Fahr. in the coolers; for porter to 64°, and for table beer to 74°, and in warm weather strong beer should be 4° or 5° less and table beer 7° or 8°. Care should also be taken that the worts do not get cold before the yeast is mixed to produce fermentation. The best rule for mixing the yeast is 1 1/2 lbs. to every barrel of strong beer wort, and 1 lb. to every barrel of table beer wort.
Ale brewed for keeping in winter should be no more than blood warm when the yeast is put to it. If it is intended for immediate drinking, it may be yeasted a little warmer. The best method of mixing the yeast is to take 2 or 3 quarts of the hot water wort in a wooden bowl or pan, to which when cool enough, put yeast enough to work the brewing, generally l or 2 quarts to the hogshead, according to its quality. In this bowl or pan the fermentation will commence while the rest of the worts are cooling, when the whole may be mixed together.
The yeast of strong beer is preferable to that from small beer, and it should be fresh and good. The quantity should be diminished with the temperature at which the worts are tunned, and less in summer than in winter. For strong beer a quart of yeast per quarter will be sufficient at 58° but less when the worts are higher and when the weather is hot. If estimated by the more accurate criterion of weight, 1 1/2 lbs. should be used for a barrel of strong beer, and 1 1/4 lbs. for a barrel of small beer. If the fermentation does not commence add a little more yeast, and rouse the worts for some time. But if they get cold, and the fermentation is slow, fill a bottle with hot water and put it into the tun.
In cold weather small beer should be tunned at 70°, keeping beer at 50° and strong beer at 54°. In mild weather at 50° for each sort. The fermentation will increase the heat 10°.
A proportion of the yeast should be added to the first wort as soon as it is let down from the coolers, and the remainder as soon as the second wort is let down.
The commencement of fermentation is indicated by a line of small bubbles round the sides of the tun, which in a short time extends over the surface. A crusty head follows, and then a fine rocky one, followed by a light, frothy head. In the last stage the head assumes a yeasty appearance, and the color is yellow or brown, the smell of the tun becoming strongly vinous. As soon as this head begins to fall, the tun should be skimmed, and the skimming continued every 2 hours till no more yeast appears; this closes the operation, and it should then be put in casks, or, in technical language, cleansed. A minute attention to every stage of this process is necessary to secure fine flavored and brilliant beverage. Should the fermentation be unusually slow, it should be accelerated by stirring or rousing the whole. After the first skimming, a small quantity of salt and flour, well mixed, should be stirred in the tun The fermentation will proceed in the casks, to encourage which the bung-hole should be placed a little aside, and the casks kept full by being filled up from time to time with old beer. When this fermentation has ceased the casks may be bunged up.
Spread some flour with the hand over the surface, and it will form a crust, and keep the worts warm, or throw in an ounce or two of powdered ginger, or fill a bottle with boiling water and sink it in the worts, or heat a small quantity of the worts and throw into the rest, or beat up the whites of two eggs with some brandy and throw it into the tun or cask, or tie up some bran in a coarse, thin cloth and put it into the vat, and above all things do not disturb the wort, as fermentation will not commence during any agitation of the wort.
Mix some cold raw wort in the tun, or divide the whole between two tuns, where, by being in smaller body, the energy of the fermentation of the whole will be divided. Also open the doors and windows of the brew-house; but, if it still frets, sprinkle some cold water over it, or if it frets in the cask, put a mixture of a 1/4 of a lb. of sugar with a handful of salt to the hogshead.
Thames or New River water is indifferently used, or hard water, raised into backs and exposed for a few days to the air.
Take a mixture of brown, amber and pale malts in nearly equal quantities, and turn them into the mash-tub in this order. Turn on the first liquor at 165°, mash 1 hour and then coat the whole with dry salt. In 1 hour set the tap.
Mix 10 lbs. of brown hops to the quarter of malt, half old, half new; boil the first wort briskly with the hops for three-quarters of an hour, and after putting into the copper 1 1/2 lbs. of sugar and 1 1/2 lbs. of Leghorn juice (extract of liquorice) to the barrel, turn the whole into the coolers, rousing the wort all the time.
Turn on the second liquor at 174°, and in an hour set tap again. This second wort having run off, turn on again at 145°; mash for an hour and stand for the same; in the meantime boiling the second wort with the same hops for an hour. Turn these into the coolers as before, and let down into the tub at 64°, mixing the yeast as it comes down. Cleanse the second day at 80°, previously throwing in a mixture of flour and salt, and rousing thoroughly.
For private use, every quarter of malt ought to yield 2 barrels and a half, but brewers would run 3 barrels to a quarter.
Take 1 sack of pale malt, 1/2 a sack of amber malt, and 1/2 a sack of brown malt.
Turn on 2 barrels for first mash at l65°; second mash, 1 1/2 barrels at 172°; third mush, 2 barrels at 142°. Boil 10 lbs. of new and old hops and 2 oz. of porter extract in the first wort. Cool, ferment, and cleanse according to the previous instructions.
The procedure is the same as in the preceding article, except that one-third or one-half the malt should be brown.
A bushel and three quarters of ground malt and a pound of hops are sufficient to make 18 gallons of good family ale. That the saccharine matter of the malt may be extracted by infusion, without the farina, the temperature of the water should not exceed 155° or 160°. The quantity of water should be poured on the malt as speedily as possible, and the whole being well mixed together by active stirring, the vessel should be closely covered over for an hour; if the weather be cold, for an hour and a half. If hard water be employed it should be boiled, and the temperature allowed, by exposure to the atmosphere, to fall to 155° or 160°; but if rain water is used, it may be added to the malt as soon as it arrives to 155°. During the time this process is going on, the hops should be infused in a close vessel, in as much boiling water as will cover them, for 2 hours. The liquor may then be squeezed out, and kept closely covered.
The hops should then be boiled for about 10 minutes, in double the quantity of water obtained from the infused hops, and the strained liquor, when cold, may be added with the infusion to the wort, when it has fallen to the temperature of 70°. The object of infusing the hops in a close vessel previously to boiling, is to preserve the essential oil of hops, which renders it more sound, and at the same time more wholesome. A pint of good thick yeast should be well stirred into the mixture of wort and hops, and covered over in a place of the temperature of 65°, and when the fermentation is completed, the liquor may be drawn off into a clean cask previously rinsed with boiling water. When the slow fermentation which will ensue has ceased, the cask should be loosely bunged for two days, when, if the liquor be left quiet, the bung may be properly fastened. The pale malt is the best, because, when highly dried, it does not afford so much saccharine matter. If the malt be new, it should be exposed to the air, in a dry room, for 2 days previously to its being used; but if it be old, it may be used in 12 or 20 hours after it is ground. The great difference in the flavor of ale made by different brewers appears to arise from their employing different species of hops.Brewing Beer
Ale
Pilsner
To fit up a small Brew-house
To choose Water for Brewing
To make Malt
To grind Malt
To determine the Qualities of Malt
To choose Hops.
To determine the Strength of the Worts
To proportion the Hops
To Boil Worts
To Cool the Wort
To Choose Heats for Tunning
To Mix the Yeast with the Worts
To Apportion Yeast and Apply it to the Worts
To manage the Fermentation
To Accelerate the Fermentation
To Check a Too Rapid Fermentation
To Brew Porter on the London System
To Brew three Barrels of Porter
Brown Stout
To brew Ale in Small Families
Source: adapted by the editor from Wikipedia, the free encyclopedia under a copyleft GNU Free Documentation License (GFDL) from the article "Brewing."
| The following table is compiled from various sources, across various languages. When English abbreviations or acronyms come from a non-English source, this is noted. | |||
| Entry | Source | Expression | Field |
| BRI | English | Brewing Research International | N/A |
Source: compiled by the editor, based on several corpora (additional references). | |||
| Context | Synonyms within Context (source: adapted from Roget's Thesaurus). |
Danger | Cause for alarm; source of danger. rock ahead, breakers ahead; storm brewing; clouds in the horizon, clouds gathering; warning; alarm. |
Destiny | Adjective: impending; Verb: destined; about to be, happen; coming, in store, to come, going to happen, instant, at hand, near; near, close at hand; over hanging, hanging over one's head, imminent; brewing, preparing, forthcoming; int he wind, on the cards, in reserve; that will, is to be; in prospect; (expected); looming in the distance, horizon, future; unborn, in embryo; int he womb of time, futurity; pregnant; (producing). |
Preparation | Adjective: preparing; Verb: in preparation, in course of preparation, in agitation, in embryo, in hand, in train; afoot, afloat; on foot, on the stocks, on the anvil; under consideration; (plan); brewing, batching, forthcoming, brooding; in store for, in reserve. |
Training; (education); inurement; (habit); novitiate; cooking, cookery; brewing, culinary art; tilling, plowing, sowing; semination, cultivation. | |
| Source: adapted from Roget's Thesaurus. | |
Crosswords: Brewing |
| English words defined with "brewing": Artemisia abrotanum ♦ baker's yeast, brew, brewer's yeast, Brewhouse ♦ coffee grounds, coffee maker ♦ malt, mash ♦ Saccharomyces cerevisiae, southernwood ♦ teapot ♦ Unbrewed ♦ zymurgy. (references) |
| Specialty definitions using "brewing": Brewing, BREWING DIRECTOR, brewing dregs and waste, brewing superintendent, Buttermilk ♦ Cabin, CHEMIST, FOOD ♦ GENERAL SUPERVISOR ♦ HOP WEIGHER ♦ KETTLE TENDER ♦ SUPERVISOR, BREW HOUSE ♦ Tea ♦ Yeast, Dried, YEAST-CULTURE DEVELOPER. (references) |
| Etymologies containing "brewing": Kemelin ♦ Unbrewed. (references) |
| Domain | Usage | |
Screenplays | ! Admiral's right. 'eavy weather brewing at Number 17 and no mistake! (Mary Poppins; writing credit: P.L. Travers; Bill Walsh) He believes that a war is brewing between mutants and the rest of humanity. (X-Men; writing credit: Tom DeSanto; Bryan Singer) A war is brewing (X2; writing credit: Zak Penn; David Hayter) | |
Lyrics | Sara, Sara, storms are brewing in your eyes (Sara; performing artist: Starship) | |
Movie/TV Titles | Trouble Brewing (1939) | |
Source: compiled by the editor from various references; see credits. | ||
| Domain | Title | ||
References |
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Books |
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Periodicals |
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Music |
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Source: compiled by the editor from various references; see credits. | |||
| Thumbnail | Description & Credit | Thumbnail | Description & Credit |
 | A spring storm brewing near the mouth of the Patuxent River. Credit: America's Coastlines. |  | A storm is brewing on the lower Patuxent River. Shoreline includes sand, grass, and brush. Credit: America's Coastlines. |
 | Goebel Brewing Co., Detroit, Mich. Credit: Library of Congress. |  | Storm brewing. A country road near Stem, North Carolina. Credit: Library of Congress. |
 | Schaefer Brewing Company of Connecticut, Fairfield, Connecticut. Exterior. Credit: Library of Congress. | ||
Source: pictures compiled by the editor from various references; see picture credits. | |||
| Play | Caption |
 | Foreboding cinematic sound effect signified by clock chiming and storm brewing. |
| Source: compiled by the editor from various references; see credits. | |
| Title | Author | Quote |
A Christmas Carol | Dickens, Charles | To see the dingy cloud come drooping down, obscuring everything, one might have thought that Nature lived hard by, and was brewing on a large scale. |
Source: compiled by the editor from various references. | ||
| Subject | Topic | Quote |
Business | A common feature for such best sellers is that they are different from domestic beer in terms of ingredients, brewing technique, and containers. (references) | |
Large brewing companies, hotel chains, and others with related experience have been willing to work with American companies to launch new catering systems. (references) | ||
Australian home brewers are brewing up an estimated 35 million liters of beer a year, mainly from kits produced by companies associated with the major brewers. (references) | ||
Economic History | Angola | Industry: Types--cement, basic metal products, fish processing; food processing, brewing, tobacco products, sugar, textiles. (references) |
Gambia, The | Industry (12% of GDP): Types--peanut products, construction, telecommunications, brewing, soft drinks, agricultural machinery assembly, small woodworking, metal working, clothing. (references) | |
Czech Republic | The principal industries are heavy and general machine-building, iron and steel production, metalworking, chemicals, electronics, transportation equipment, textiles, glass, brewing, china, ceramics, and pharmaceuticals. (references) | |
Political Economy | Sudan | Police continued to arrest southern women for brewing alcohol, which is illegal. (references) |
Source: compiled by the editor from ICON Group International, Inc.; see credits. | ||
| "Brewing" is generally used as a lexical verb (-ing form) -- approximately 48.63% of the time. "Brewing" is used about 292 times out of a sample of 100 million words spoken or written in English. Its rank is based on over 700,000 words used in the English language. Some parts-of-speech are not covered due to the samples used by the British National Corpus. (note: percents less than one-hundredth of one percent have been omitted) |
| Parts of Speech | Percent | Usage per 100 Million Words | Rank in English |
| Lexical Verb (-ing form) | 48.63% | 142 | 26,554 |
| Noun (singular) | 28.77% | 84 | 36,109 |
| Adjective (general or positive) | 14.04% | 41 | 53,521 |
| Noun (proper) | 8.22% | 24 | 71,196 |
| Noun (common) | 0.34% | 1 | 339,140 |
| Total | 100.00% | 292 | N/A |
Source: compiled by the editor from several corpora; see credits.
| Country | Name | Country | Name |
| Australia | Eumundi Brewing Group Ltd. | USA | CBR Brewing Company, Inc. |
| (more examples...) |
Source: compiled by the editor from Icon Group International, Inc.
Expressions using "brewing": be brewing ♦ brewing barley ♦ brewing dregs and waste ♦ brewing house ♦ satchel for brewing. Additional references. | |
| Hypenated Usage | |
Ending with "brewing": home-brewing. | |
| Source: compiled by the editor from various references; see credits. | |
| The following statistics estimate the number of searches per day across the major English-language search engines as identified by various trade publications. Hyperlinks lead to commercial use of the expression at Amazon.com. |
| Language | Translations for "brewing"; alternative meanings/domain in parentheses. | ||||||||||||||||||||||||||||||||||||||||
Arabic | تخمير الجعة, الكمية المخمرة. (various references) | ||||||||||||||||||||||||||||||||||||||||
Bulgarian | варене (boiling), пивоварство (malting). (various references) | ||||||||||||||||||||||||||||||||||||||||
Chinese | 酿 (BREW, Brewed). (various references) | ||||||||||||||||||||||||||||||||||||||||
Czech | chystání se. (various references) | ||||||||||||||||||||||||||||||||||||||||
Danish | oelfremstilling. (various references) | ||||||||||||||||||||||||||||||||||||||||
Dutch | bierbereiding. (various references) | ||||||||||||||||||||||||||||||||||||||||
Finnish | oluenvalmistus. (various references) | ||||||||||||||||||||||||||||||||||||||||
French | brassage, fabrication de la bière. (various references) | ||||||||||||||||||||||||||||||||||||||||
German | brauerei (brewery), Bierherstellung, bierbrauerei (brewery). (various references) | ||||||||||||||||||||||||||||||||||||||||
Greek | παρασκευή της μπίρας, παρασκευή του ζύθου, ζυθοποιία (brewery, zymurgy). (various references) | ||||||||||||||||||||||||||||||||||||||||
Hungarian | sörfõzés (brew). (various references) | ||||||||||||||||||||||||||||||||||||||||
Indonesian | pengecongan (brewing of tea). (various references) | ||||||||||||||||||||||||||||||||||||||||
Italian | fabbricazione della birra. (various references) | ||||||||||||||||||||||||||||||||||||||||
Japanese Kanji | 醸 (distillation). (various references) | ||||||||||||||||||||||||||||||||||||||||
Japanese Katakana | しゅぞうぎょう (distilling, wine-making), じょうぞう (distillation). (various references) | ||||||||||||||||||||||||||||||||||||||||
Korean | 양조. (various references) | ||||||||||||||||||||||||||||||||||||||||
Manx | imbylagh, imbyl (brew). (various references) | ||||||||||||||||||||||||||||||||||||||||
Pig Latin | ewingbray preparação (benefication, confection, invade, lead up, prep, preparation, provision), fabricação da cerveja. (various references) пивоварение. (various references) varenje (digestion). (various references) fabricación de la cerveza, fabricación de cerveza. (various references) bryggning, öltillverkning, ölbryggning. (various references) готування (concoction, cooking), пивоваріння (brewage). (various references) | ||||||||||||||||||||||||||||||||||||||||
Derivations | |
Words beginning with "brewing": brewings. (additional references) | |
Words ending with "brewing": microbrewing. (additional references) | |
Words containing "brewing": microbrewings. (additional references) | |
| |
"Brewing" is suggested in spellcheckers for the following: Abrawang, berewan, bewing, bireing, breeing, Bretigny, Breuning, brewongle, Brodwin, Browing, frewing, Rewang. (additional references) | |
| Source: compiled by the editor, based on several corpora (additional references). | |
| # of Phoneme Matches | Pronunciation | Word(s) rhyming with "brewing" (pronounced bruw"ing) |
| 4 | -r uw" i ng | accruing, screwing. |
| 3 | -uw" i ng | bluing, booing, canoeing, chewing, cooing, debuting, Dewing, doing, eschewing, hewing, overdoing, pursuing, queuing, redoing, renewing, reviewing, skewing, spewing, stewing, subduing, suing, tattooing, undoing, viewing, wooing. |
Source: compiled by the editor (additional references); see credits. | ||
Scrabble® Enable2K-Verified Anagrams | |
| Words within the letters "b-e-g-i-n-r-w" | |
-1 letter: binger, winger. | |
-2 letters: begin, being, bewig, binge, brine, bring, giber, reign, renig, rewin, wring. | |
-3 letters: berg, bier, bine, bren, brew, brie, brig, brin, gibe, gien, girn, grew, grin, rein, ring, weir, wine, wing, wire, wren. | |
-4 letters: beg, ben, big, bin, eng, erg, ern, gen, gib, gie, gin, ire, neb, new, nib, reb, reg, rei. | |
| Words containing the letters "b-e-g-i-n-r-w" | |
+1 letter: bewaring, bowering, brewings. | |
+2 letters: beworming, bewraying. | |
+3 letters: becrawling, becrowding, bedwarfing, beshrewing, bestrewing, bestrowing, beswarming, bewearying, beworrying, bewrapping, embowering, embrowning, imbowering. | |
+4 letters: becowarding, beflowering, bewildering, browbeating, furbelowing, lawbreaking, overblowing. | |
+5 letters: bowdlerising, bowdlerizing, breadwinning, lawbreakings, microbrewing, overbrowsing. | |
| Source: compiled by the editor from various references; see credits. SCRABBLE® is a registered trademark. All intellectual property rights in and to the game are owned in the U.S.A and Canada by Hasbro Inc., and throughout the rest of the world by J.W. Spear & Sons Limited of Maidenhead, Berkshire, England, a subsidiary of Mattel Inc. Mattel and Spear are not affiliated with Hasbro. | |
Hexadecimal (or equivalents, 770AD-1900s) (references)42 72 65 77 69 6E 67 |
| Leonardo da Vinci (1452-1519; backwards) (references)
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| American Sign Language (origins from 1620-1817 in Italy and, especially, France) (references)
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| Semaphore (1791, in France) (references)
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| Braille (1829, in France) (references)
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Morse Code (1836) (references)-... .-. . .--. .. -. --. |
| Dancing Men (Sir Arthur Conan Doyle, 1903) (references)
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Binary Code (1918-1938, probably earlier) (references)01000010 01110010 01100101 01110111 01101001 01101110 01100111 |
HTML Code (1990) (references)B r e w i n g |
ISO 10646 (1991-1993) (references)0042 0072 0065 0077 0069 006E 0067 |
| British Sign Language (Fingerspelling, BSL; 1992, British Deaf Association Dictionary of British Sign Language) (references)
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Encryption (beginner's substitution cypher): (references)36847189758073 |
| 1. Definition 2. Crosswords 3. Usage: Modern 4. Usage: Commercial | 5. Images: Slideshow 6. Images: Photo Album 7. Sounds 8. Quotations: Fiction | 9. Quotations: Non-fiction 10. Usage Frequency 11. Names: Company Usage 12. Expressions | 13. Expressions: Internet 14. Translations: Modern 15. Abbreviations 16. Acronyms | 17. Derivations 18. Rhymes 19. Anagrams 20. Orthography | 21. Bibliography |
Copyright © Philip M. Parker, INSEAD. Terms of Use.
| Note to the press & webmasters - this dictionary can be linked, indexed, or referred to using the following non-English expressions: woordeboek, fjalor, معجم, قاموس, diccionariu, речник, diccionari, diksyonario, diksinario, 字典, gérlyver, slovník, ordbog, woordenboek, shimiyuc p'anca, orðabók, orðbók, dictionnaire, wurdboek, wörterbuch, λεξικό, אוצר מילים, szótár, uqausiit tukingit, dizionario, 字引 , じい, じびき, じて", ディクショナリー , じり", じしょ, '"かい, ディクショナリ , 사 , dizionari, recnik, fockleyr, dikshonario, słownik, dicionário, dicţionar, dicziunari, словарь, lolomi fefiloi, foclair, abardair, faclair, briathrachan, pukuntau, leksikon, rečnik, vocabbulariu, diccionario, sí-chazamagâma, ordbok, lexikon, พจนานุกรม, sözlük, ansiklopedik sözlük, словник, довідник, có tính chất sách vở, geirlyfr, geiriadur, for dictionary; definisie, qartësi, përcaktim, saktësi, الوضوحية في الشيء, حد, تحديد, تعريف, التحديد, الإيضاحية, яснота, сила, очертания, дефиниция, 定義 , 定义, definice, deskriptordefinition, definitie, määritelmä, définition, ορισμός, "'"ר", "'בל", meghatározás, definíció, definizione, 確定 , ディーゼル電気車 , デ'ドロ酢酸 , デフィニション , ディフィニション , ていぎ, かくてい, 의, geyrid, meenaghey, keeayllaght, baght, definishon, definição, definiţie, determinare, definire, определение, definicija, definición, definition, açıklama, belirleme, belirtme, kesinleştirme, tanım, tarif, seçiklik, tanımlama, чіткість, тлумачення, виразність, визначення, дефініція, ясність, чітка чутність, sự định rõ, sự định nghĩa, lời định nghĩa sự định, diffiniad, darnodiad, for definition; vertaling, transferim, transmetim, ترجمة من لغة أجنبية للغة الأم, ترجمة, إفتتان, транслация, огъване, превод, предаване, поддаване, тълкуване, превеждане, 翻译, překlad, oversættelse, translatie, taajuusmuutos, translaatio, traduction, oersetting, Übersetzung, μετάφραση, תור'מ ות, תר'ום, "עתק", "עתק, fordítás, traduzione, 翻訳 , へい"ういどう, やくしょ, やくしゅつ, "うどく, ほ"やく, トランスレーション , やくじゅつ, ほ"やくしょ, 번역, tradukshon, tradução, translaţie, tãlmãcire, traducere, сдвиг, трансляция, перемещение, перевод, tumačenje, traducción, översättning, tercüme, процес перекладу, переклад, пояснення, переміщення, sự dịch, sự biến th nh sự giải thích, trosiad, for translation; Arabies, arabishte, العربية, عربي, اللغة العربية, арабски език, арабски, 阿拉伯 , arabský, arabština, arábiskt, arabialainen, arabe, Arabysk, arabisch, αραβικόσ, ערבית, ערבי, arab, arabo, 아라비아, Arabish, arabir, arabic, арабский, Arapi, arapski, árabe, arabisk, าษาหรืออักขระอาหรับ, เกี่ยวกับอาระเบีย, arapça, arap, araplara özgü, арабська мова, арабський, tiếng A-rập, thuộc A-rập, for Arabic; Bulgaars, Bulgaar, bulgr, البلغارية, بلغاري, Búlgaru, български, български език, българин, Bulgaryan, 保 利亚, bulharský, bulgarer, bulgarskt, bulgarialainen, Bulgaarsk, bulgare, 'ούλγαρος, bullgar, bolgár, bulgaro, 불가리아, Bulgeyragh, Bulgeyrish, Bułgar, болгарский, болгарин, bugarski jezik, bugarski, bugarka, bugarin, búlgaro, bulgar, bulgaristan ile ilgili, болгарський, người Bun-ga-ri tiếng Bun-ga-ri, for Bulgarian; Sjinees, Chinees, kinez, الصينية, لغة الصين, صيني, الصيني أحد أبناء الصين, Chinu, китайски, Ininsik, 汉语, 中 , 漢 , 中國 , èínský, èínština, èíòan, kineser, kinesiskt, kinverskur, kiinalainen, Chinois, Sineesk, Chinesisch, Κινέζος, κινέζικα, κινέζικοσ, κινέζοσ, σινικόσ, kínai, Kínverji, Sínis, cinese, チフス菌 , チャイニーズ , 중국, Cina, Sheenish, Sheenagh, Hainamana, chines, Chińczyk, chinês, chinés, chinezesc, chinezeşte, chinezã, chinez, китайский, китаец, Saina, kineski jezik, kineski, chino, snesi, sneysi, kinesisk, çinli, çince, çin ile ilgili, çin, китаянка, китайська мова, китайський, кита"ць, for Chinese; Tsjeggies, Tsjeg, çek, تشيكي, اللغة التشيكوسلوفاكية, التشيكي أحد أبناء تشيكوسلوفاكيا, Checu, чешки, Sekoslovakyano, 捷克語 , 捷克语, 捷克 , èesky, èeské, èech, èeština, èeský, èeška, tjekker, tjekke, Tsjech, Tsjechisch, tjekkiskt, t?ekkiläinen, tchèque, Tsjechysk, Tscheche, tschechisch, Tschechin, Τσέχος, cseh, ceco, 체", Sheckagh, Sheckish, Czech, chèc, ceh, чешский, češki jezik, čeh, češki, checo, tjeck, Çek, çekoslovakyalı kimse, çekoslovakyalı, çek dili, чех, чеська мова, чеський, чешка, người Séc tiếng Séc, for Czech; Deens, danisht, danishte, لغة الدانمركية, نوع كعك, دانماركي, датски език, датски, Daniko, 丹麦语, dánský, dánština, danskur, danskt, tanskalainen, danois, Deensk, dänisch, δανικόσ, δανόσ, עו'ת שמרים, " י, dán, danska, Danmhairgis, danese, 덴마크, Danvargish, Danvargagh, danes, dinamarquês, danez, датский, danski, danski jezik, danés, dansk, danimarkalı, danimarka dili, датський, датська мова, tiếng Đan-mạch, for Danish; Nederlands, Hollands, holandez, هولندي, اللغة الهولندية, холандски, немски език, холандски език, холандците, немски, Olandes, 菏蘭語 , 荷兰语, holandský, nizozemský, hollandsk, hollendskt, hollantilainen, néerlandais, Nederlânsk, holländisch, ολλανδικόσ, ολλανδόσ, holandisht, "ול "י, holland, hollenskur, Ollainnis, olandese, 네덜란", Belanda, Ollanish, Germaanish, Tatimana, nederlandsk, ulandes, hulandes, holandês, neerlandés, olandez, nemţesc, limba olandezã, german, голландский, holanđanin, u škripcu, holandski, holandés, bakratongo, holländsk, ชาวเนเธอร์แลน"์, เกี่ยวกับเนเธอร์แลน"์, รรยา, alman, eş, flemenkçe, holandaca, hollanda, karı, hollandalı, hollandalılara özgü olan, Hollandali, hollanda'ya ait, голландська мова, голландський, ngôn ngữ khó hiểu, "b xã", for Dutch; Fins, finlandez, finlandishte, finlandisht, اللغة الفنلندية, فنلندية, فنلندي, фински език, фински, Pinlandino, 芬蘭語 , 芬兰语, finský, finskt, suomi, suomalainen, finnois, Finlandaise, finlandais, finnisch, φινλανδικόσ, פי י, finn, finnskur, finnska, finlandese, 핀란", Fynlannish, Fynlannagh, finlandês, finês, finlandezã, финский, Finisi, finski jezik, finski, finlandés, finés, finsk, fince, finlandiya'ya özgü, фінська мова, фінський, tiếng Phần-lan, for Finnish; Franse taal, Frans, franceze, francez, frëngjisht, frëng, frëngjishte, فرنسي, اللغة الفرنسية, الشعب الفرنسي, gall, френски език, френски, Pranses, 法國 , 法文 , 法語 , 法语, francouzština, francouzský, franskur, franskt, ranskalainen, français, Frânsk, französisch, γάλλοσ, γαλλικόσ, γαλλική γλώσσα, γαλλίδα, צרפתי, צרפתית, francia, Fraincis, francese, フレコン化 , フランス" , 仏文 , 仏 , ふつぶ", フレンチ , フランセ , ふつ, "랑스, Perancis, Ny Frangee, Mooinjey ny Frank, frances, franses, francês, francezii, francezã, franţuzesc, franţuzeşte, французский, Falani, francuski jezik, francuski, francuzi, francés, sí-Fulentji, fransk, franska, fransızca, Fransiz, fransızca ile ilgili, fransız, fransa ile ilgili, французька мова, французький, Ffrengig, isiFulentshi, for French; Duits, Duitser, Duitse taal, Germaan, gjerman, ضرب من الرقص, جرماني, المانية, الماني, اللغة الألمانية, роден, германски, немски език, немски, немец, готически, германец, 德語 , 德语, 德文 , 德國 , nìmecký, nìmec, tysker, Duitse, týskur, týskt, týskari, saksalainen, Allemand, Dútsk, Deutsche, Deutsch, "ερμανός, gjermanisht, 'רמ י, 'רמ ית, német, þjóðverji, þýskur, GearmÚnach, GearmÚinis, tedesco, ジプシー音楽 , ジャーマン , 독일, todesch, Germaanagh, Garmane, Germaanish, Carmane, aleman, Niemiec, niemiecki, alemão, alemand, neamţ, немецкий, Siamani, germanski, alemán, Tudesku, Doysri, mjeremani, mdachi, sí-Jalimáne, tysk, เยอรมัน, าษาเยอรมัน, Alman, німкеня, німецький, німець, $sisters german$ chị em ruột, $cousin german$ anh chị em con chú bác ruột, sister, Almaenwr, isiJalimane, iliJalimane, iJalimane, for German; Grieks, Griek, الإغريقي, يوناني, اللغة اليونانية, Griegu, гръцки език, гръцки, грък, Griyego, 希臘語 , 希腊语, řecký, řeètina, řek, græker, grikst, kreikkalainen, grec, Gryk, Gryksk, Gryks, grieche, ελληνικόσ, 'Ελληνας, יו ית, יו י, görög, Grikki, greco, ギリシア語 , ギリシア", 그리스, Greagish, Greagagh, grego, grèc, greacã, греческий, Eleni, grk, grčki jezik, grčki, griego, grek, Yunanli, yunanlı, yunanca, yunan, Rumca, yunanistan'a ait, rum, грек, гречанка, грецька мова, грецький, kẻ cắp b gi gặp nhau, quân bạc bịp tôi không thể hiểu được điều đó thật l kỳ phùng địch thủ, người Hy-lạp tiếng Hy-lạp kẻ bịp bợm, kẻ lừa đảo, Groegwr, for Greek; Hongaars, Hongaar, hungarez, الهنغاري, مجري, هنغاري, المجري, اللغة الهنغارية, Húngaru, унгарски език, унгарски, унгарец, Hungaryan, 匈牙利語 , 匈牙利语, maïarský, maïar, maïarština, ungarer, Hongaarse, ungarskt, unkarilainen, hongrois, Hongaarsk, ungar, Ούγγρος, "ו 'רי, magyar, ungherese, 헝가리, Ungaarish, Ungaaragh, Węgier, ongrés, ungureşte, ungur, limba maghiarã, unguresc, maghiar, limba ungarã, венгр, венгерский, mađarski, mađar, mađarski jezik, húngaro, ungrare, ชาวฮังการี, macarca, macar, угорська мова, угорка, угорський, угорець, người Hung-ga-ri tiếng Hung-ga-ri, for Hungarian; Indonesies, indonezian, الماليزي أحد أبناء ماليزيا, اللغة الأندونيسية, Indonesiu, индонезийски език, индонезийски, 印度尼西亚语, 印度尼西亞語 , indonéský, indonéština, indonésan, indoneser, Indonesisch, Indisch, Indonesiër, indonesiskt, indonesialainen, indonésien, Yndonesysk, Indonesier, Ινδονήσιος, indonéz, indonesiano, インドネシア語 , インドネシア", 인도네시아, Indoneesagh, indonésio, indonésia, индонезийский, индонезиец, Indtasisian, indonezijski, indonežanin, indonesio, indones, Indonesyo, endonezya'ya ait, endonezyalı, endonezya dili, endonezya, індонезі"ць, індонезійський, індонезійська мова, індонезійка, người In-ddô-nê-xi-a tiếng In-ddô-nê-xi-a, for Indonesian; Italianer, Italiaans, Italiaan, شخص إيطالي, اللغة الإيطالية, الإيطالي, إيطالي, Italianu, италиански език, италиански, италианец, Italyano, 意大利 , 意大利語 , 意大利语, italština, italský, ital, italiener, italienskt, italialainen, Italien, Italjaansk, italienisch, Ιταλός, italisht, איטלקי, איטלקית, olasz, Ítali, IodÚilis, italiano, 이탈리아, Iddaalish, Włoch, italianã, italienesc, italieneşte, italian, итальянский язык, итальянский, итальянец, Italia, italijanski, italijanski jezik, italijan, sí-Taliyáne, italienare, italiensk, italienska, เกี่ยวกั |
