is the chemistry and science of fermentation by yeast. Coined in the mid-19th century, the word fuses the Greek “zymo” (leaven) with the suffix “urgy,” meaning “work.” The word, which is alternatively rendered as “zymology,” follows the pattern of the word “metallurgy.” It is the last word in many English language dictionaries and is used more often to describe brewing than to describe winemaking or distilling. In recent years the word has been popularized by Zymurgy, a magazine for amateur brewers first published by the American Homebrewers Association in 1978.

See also american homebrewers association (aha).