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ZYMURGY. A name applied to that department of technological chemistry which treats of the scientific principles of wine-making, brewing, distilling, and the preparation of yeast and vinegar,—processes in which fermentation plays the principal part.
Appears to be the earliest use of the word in print.]
1899 December, Constanz Schmitz, “Cold Storage of Hops”, in Ice and Refrigeration: A Monthly Review of the Ice, Ice Making, Refrigerating, Cold Storage and Kindred Trades, volume XVII, number 6, Chicago, Ill.; New York, N.Y.: H. S. Rich & Co., →OCLC, page 399, column 2:
With great interest I learn from a pamphlet by Mr. Georg Barth, expert in zymurgy at Munich, which I have received lately, that the author, in his essay on "The Best Method of Storing Hops," arrives at the same conclusions which I have drawn in this article.
Translated from Eis und Kaelte-industrie by an anonymous author.
2010, “FERMENTATION”, in Rachel Black, editor, Alcohol in Popular Culture: An Encyclopedia, Santa Barbara, Calif.; Denver, Colo.: Greenwood, →ISBN, page 87:
Later, in 1897, the German chemist Eduard Buchner refined Pasteur's work by showing that the yeasts did not actually have to be alive to yield the fermentation process, as it is an enzymatic secretion of yeast that metabolizes sugar to produce alcohol. This refinement led to Buchner's receipt of the 1907 Nobel Prize in Chemistry for advancements in zymurgy.
2013 July 9, Chimwemwe Simwanza, chapter 16, in Beauty’s Promise, Bloomington, Ind.: iUniverse, →ISBN, page 126:
Going by the amount of liquor you consume, I thought the only science that interested you was zymurgy, which would make you an illegal scientist because you are not quite eighteen yet.
1896 June, “Clacks ”, in The Clack Book, volume I, number 3, Lansing, Mich.: Wells & Hudson, →OCLC, page 83:
Of Zymurgy I little know, / Perhaps because I little knead, / And can but make a sorry show / In singing liaisons of feed, / Flour, fodder,—
1996, Patrick Higgins, Maura Kate Kilgore, Paul Hertlein, “Introduction”, in The Homebrewer’s Recipe Guide: More than 175 Original Beer Recipes, including Magnificent Pale Ales, Ambers, Stouts, Lagers, and Seasonal Brews, Plus Tips from the Master Brewers (A Fireside Book), New York, N.Y.: Simon & Schuster, →ISBN, page xx:
Of course, tastes in brewing have changed (and diversified) since zymurgy’s early days. For example, hops are now considered a staple beer ingredient, but their use was considered illegal by the Brewer’s Guild in England until the late fifteenth century.
, Oxford: Oxford University Press, July 2023; “zymurgy, n.”, in Lexico, Dictionary.com; Oxford University Press, 2019–2022.
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