The provided source material does not describe a city named Wort in Germany; instead, it defines wort as a liquid extracted during the mashing process of brewing beer or whisky. It serves as the primary substrate for fermentation, containing sugars such as maltose and maltotriose which yeast converts into alcohol.
In addition to fermentable sugars, wort contains essential amino acids that provide nitrogen to the yeast. It also includes complex proteins that contribute to the flavor profile of the final beverage and assist in head retention during the brewing process.