What is the sugary liquid called that is drained off from malts in Scotland and Ireland?

The sugary liquid that is drained off from malts in the process of brewing, particularly in Scotland and Ireland, is known as wort. This liquid is rich in fermentable sugars and is created during the mashing process, where crushed grains (malts) are mixed with hot water. The heat activates enzymes in the malt that convert starches into sugars. After this process, the liquid is separated from the solid grain husks, resulting in the wort, which is then boiled and hops are added before fermentation begins.

Understanding this, the term "mash" refers specifically to the mixture of the crushed malts and water before it is separated into wort. Therefore, while it is a crucial step in the brewing process, it is not the name of the sugary liquid itself. In contrast, "wash" describes the liquid after fermentation in distillation and "infusion" relates to a brewing method but does not describe the sugary liquid derived from malts. Thus, wort accurately identifies the desired sugary liquid in this context.