Gyle is an old term sometimes used (particularly in the UK) to describe a batch of wort or beer as it proceeds through the brewing process. Batches of wort leaving the mashing vessel or mash separator may be distributed into two or more coppers (kettles) for boiling, with the worts often differing in strength. After boiling, the worts can be mixed in various proportions to give rise, after fermentation, to several different beers of varying alcohol content. This arrangement is known as the “parti-gyle” system.
