Zymurgy is the field of chemistry devoted to brewing and distilling — from the Greek zyme, leaven, and ergon, work: the working of fermentation. It is the applied science of turning grain, fruit, and other materials into beer, whisky, and spirits: malting, mashing, fermentation control, distillation, and maturation. The term was popularised in the nineteenth century as brewing became a science, and it graces the titles of brewing institutes and journals. A zymurgist is a master of the craft-science boundary — part chemist, part microbiologist, part taster. From farmhouse ale to single malt, every fermented drink is applied zymurgy, whether the maker uses the word or not.