Secondary fermentation - The final stage of the fermentation that can last from three weeks to three years depending on the beer style. The number of days, usually a maximum of four months for commercially produced beers, that a beer will retain its peak drinkability. Notice the head's creamy color which reflects good quality. It is a popular style in England, Ireland, and Scotland, and is often served at room temperature. Wort - The sweet liquid derived from heating the malted barley with water and hops.
Wort is the beginning of all beers.