A brewing term for wort, the sugar-rich liquid extracted from mashed grain during the early stages of making beer or ale.
From Middle English gile, possibly from Old Norse or Old English roots related to liquid or brewing. The term has been used in the ale-making industry since medieval times.
Medieval brewers were sophisticated chemists without knowing it—they understood that gyle needed to be at specific temperatures and clarity levels for fermentation, centuries before anyone understood why yeast actually worked.
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