"worty" meaning in All languages combined

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "wort",
        "3": "y"
      },
      "expansion": "wort + -y",
      "name": "suffix"
    }
  ],
  "etymology_text": "From wort + -y.",
  "forms": [
    {
      "form": "more worty",
      "tags": [
        "comparative"
      ]
    },
    {
      "form": "most worty",
      "tags": [
        "superlative"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {},
      "expansion": "worty (comparative more worty, superlative most worty)",
      "name": "en-adj"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "adj",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
          ],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "English terms suffixed with -y",
          "parents": [],
          "source": "w"
        }
      ],
      "examples": [
        {
          "ref": "1986, Report of the Research Laboratories of Kirin Brewery Co., Ltd",
          "text": "It was thus demonstrated that the addition of the recovered hop oil to the cooled wort did not impart a “herbal flavor” but a \"hop oil\" or \"hop oil like\" flavor to the finished beer without any worty odor."
        },
        {
          "ref": "2004, D E Briggs, P A Brookes, R Stevens, Brewing: Science and Practice",
          "text": "These methods were formerly associated with intensely 'worty' flavours in the resultant beers which were cloying and not 'moreish'.",
          "type": "quotation"
        },
        {
          "ref": "2013, Andrew G.H. Lea, John Piggott, Fermented Beverage Production",
          "text": "Because of the low temperature, the metabolic activity of the yeast is low, but there is an adsorption of hop and wort compounds to the surface of the yeast and some reduction occurs of the carbonyl compounds from the wort that are responsible for the worty flavour.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "Characteristic or indicative of a wort; wortlike; vegetative."
      ],
      "id": "en-worty-en-adj-IEHtlR58",
      "links": [
        [
          "wort",
          "wort"
        ],
        [
          "wortlike",
          "wortlike"
        ],
        [
          "vegetative",
          "vegetative"
        ]
      ]
    }
  ],
  "sounds": [
    {
      "ipa": "/wɜːti/",
      "tags": [
        "Received-Pronunciation"
      ]
    },
    {
      "ipa": "/wɝti/",
      "tags": [
        "General-American"
      ]
    },
    {
      "rhymes": "-ɜː(ɹ)t"
    }
  ],
  "word": "worty"
}

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "wort",
        "3": "y"
      },
      "expansion": "wort + -y",
      "name": "suffix"
    }
  ],
  "etymology_text": "From wort + -y.",
  "forms": [
    {
      "form": "more worty",
      "tags": [
        "comparative"
      ]
    },
    {
      "form": "most worty",
      "tags": [
        "superlative"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {},
      "expansion": "worty (comparative more worty, superlative most worty)",
      "name": "en-adj"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "adj",
  "senses": [
    {
      "categories": [
        "English 2-syllable words",
        "English adjectives",
        "English entries with incorrect language header",
        "English lemmas",
        "English terms suffixed with -y",
        "English terms with IPA pronunciation",
        "English terms with quotations",
        "Quotation templates to be cleaned",
        "Rhymes:English/ɜː(ɹ)t"
      ],
      "examples": [
        {
          "ref": "1986, Report of the Research Laboratories of Kirin Brewery Co., Ltd",
          "text": "It was thus demonstrated that the addition of the recovered hop oil to the cooled wort did not impart a “herbal flavor” but a \"hop oil\" or \"hop oil like\" flavor to the finished beer without any worty odor."
        },
        {
          "ref": "2004, D E Briggs, P A Brookes, R Stevens, Brewing: Science and Practice",
          "text": "These methods were formerly associated with intensely 'worty' flavours in the resultant beers which were cloying and not 'moreish'.",
          "type": "quotation"
        },
        {
          "ref": "2013, Andrew G.H. Lea, John Piggott, Fermented Beverage Production",
          "text": "Because of the low temperature, the metabolic activity of the yeast is low, but there is an adsorption of hop and wort compounds to the surface of the yeast and some reduction occurs of the carbonyl compounds from the wort that are responsible for the worty flavour.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "Characteristic or indicative of a wort; wortlike; vegetative."
      ],
      "links": [
        [
          "wort",
          "wort"
        ],
        [
          "wortlike",
          "wortlike"
        ],
        [
          "vegetative",
          "vegetative"
        ]
      ]
    }
  ],
  "sounds": [
    {
      "ipa": "/wɜːti/",
      "tags": [
        "Received-Pronunciation"
      ]
    },
    {
      "ipa": "/wɝti/",
      "tags": [
        "General-American"
      ]
    },
    {
      "rhymes": "-ɜː(ɹ)t"
    }
  ],
  "word": "worty"
}