Brouw

Brouw is a Dutch term that refers to the process of producing alcoholic beverages by fermentation, most often beer. In everyday use it can denote either the act of brewing or the batch itself. In beer culture the word is linked to concepts such as brouwsel, which is the mash-containing mixture or wort before fermentation, and to the idea of a single brouw, or brew batch.

Etymology and related terms: Brouw stems from the verb brouwen (to brew) and is cognate with German brauen and English brew. Related terms include brouwer (brewer), brouwerij (brewery), and brouwdag (brew day).

Process context: Traditional brewing involves several steps. A brouw can refer to the mash where malt is mixed with hot water to convert starches into fermentable sugars; after mashing the wort is separated (lautering), boiled with hops, cooled, and then fermented with yeast. Depending on regional usage, brouw may refer to the batch as a whole or primarily to the mashing step.

Usage and scope: In modern Dutch, brouw remains common in historical writing and among homebrewers, while industrial contexts often use other terms. The concept is foundational to both commercial beer production and amateur brewing, and it underpins related practices such as the brouwdag and the operation of a brouwerij.