Wort Agar is primarily used in microbiology for the cultivation and enumeration of yeast, especially in the brewing and fermentation industries. It supports the growth of a wide range of yeast species, including Saccharomyces and Brettanomyces, making it ideal for quality control in beer and wine production. The medium provides essential nutrients derived from wort, such as amino acids, vitamins, and carbohydrates, which closely mimic the natural environment of brewing yeasts. This allows for accurate assessment of yeast viability, purity, and potential contamination by wild yeasts or bacteria. Wort Agar is also used in research settings to study yeast metabolism, fermentation performance, and strain development. Its natural composition makes it particularly suitable for isolating and maintaining brewing yeast strains without selective pressure.