2 syllables: brew, ers. Stress on brew.
BROO-urz
/ˈbɹuɚz/
brewers is pronounced BROO-urz (/ˈbɹuɚz/). It has two syllables (brew-ers), with the stress on "brew". Brewers refers to people or entities that brew beer or other beverages. It also denotes facilities where brewing occurs. The term is commonly used in industry and commerce, and can describe those who craft, produce, or oversee the fermentation and packaging process. In plural form, it highlights multiple individuals or companies in the brewing sector.
Brewers refers to people or entities that brew beer or other beverages. It also denotes facilities where brewing occurs. The term is commonly used in industry and commerce, and can describe those who craft, produce, or oversee the fermentation and packaging process. In plural form, it highlights multiple individuals or companies in the brewing sector.
- Incorrect length of the first vowel: treat /uː/ too short or as /ʊ/; practice holding the long vowel slightly longer before the rhotic. - Muddling the rhotic vowel: /bruːər/ requires an r-colored schwa; avoid reducing to /bruːə/ without the /r/ coloring. - Final voicing mispronounced as /s/: ensure the ending is a voiced /z/; if you have trouble, gently voice with your vocal folds. - Blurring the /r/ into a plain vowel; keep the r-colored quality by curling the tongue towards the palate. - Stress misplacement: American speakers place primary stress on BRU-; ensure the first syllable is louder than the second. - Reduced clarity in rapid speech: practice slow, then faster; the sequence /bruːərz/ needs controlled transitions.
"The local brewers exhibit their latest pale ale at the craft beer festival."
"She works with several brewers to develop a new seasonal stout."
"The town's brewers cooperated to lobby for favorable regulations."
Say BRU–erz with primary stress on the first syllable. In IPA: US /ˈbruːərz/, UK/AU /ˈbruːəz/. Start with a long 'oo' sound as in 'blue', then an r-colored schwa, and finish with a voiced /z/. Keep the tongue high for /uː/, then relax to /ə/ before the final /z/. Audio resources like Pronounce or Forvo will confirm the common US and UK variants.
Mistakes include flattening the second syllable to a quick /ər/ without the schwa, and misuse of the /ə/ in non-rhotic accents. Another error is pronouncing the final /z/ as /s/ or voiceless; ensure voicing. A third issue is misplacing primary stress or not alveolar approximant quality of /r/. Correct by focusing on lengthened /uː/ and a clear /ər/ or /əz/ ending depending on accent.
In US English, /ˈbruːərz/ with a rhotacized /r/ and a clear /ər/ sequence; final /z/ voiced. UK/AU often reduce /ər/ to /ə/ or /əz/ becoming /ˈbruːəz/; non-rhotic varieties may slight reduce rhoticity, but in careful speech you still hear /r/ in some contexts. The key difference is the rhoticity and vowel quality in the rhotic vs non-rhotic accents, with AU typically aligning closer to UK but with Australian vowel shifts.
Difficulties come from the cluster /ruːər/ where the /r/ blends with a long /uː/ creating a diphthong-like sequence and the vowel transition into the schwa or /ə/. The final /z/ requires voicing; some speakers unvoiced it as /s/. Additionally, non-native speakers may misplace the primary stress or omit the liquid /r/. Focus on the /uː/ then a relaxed /ə/ before the /z/.
There are no silent letters in 'brewers'. The challenge is the vowel length and the r-colored vowel sequence in the second syllable, plus the final voiced /z/. The initial /br/ cluster also demands a precise release; avoid extraneous voicing and ensure the /r/ is not swallowed. Emphasize the first syllable’s long vowel and steady rhythm from /bruː/ to /ərz/.
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- US: rhotic environment; emphasize /r/ and the rhotacized /ə/; keep /ˈbruːərz/ with strong first syllable. - UK: often /ˈbruːəz/ with a lighter rhotic or non-rhotic trace; focus on the schwa-like second syllable; avoid over-pronouncing /r/. - AU: tends to mirror UK with some influence from American vowel length; maintain /ˈbruːəz/ with balanced vowel quality and a clear final /z/. Reference IPA for each variant and listen to native speakers.
Brewers derives from the noun brew, which comes from Old English breowan, related to the German brauen and Dutch brouwen, meaning to cook, to boil, or to brew. The agentive -er suffix creates a person who performs the action. The term appears in Middle English as brewere and later brewers to denote those who brew beer or ale. Historically, brewing was a domestic craft, then evolved into guilds and later industrial production. In early modern times, brewers were central trades in towns with water quality or barley abundance, and the term expanded to include professional breweries and, later, large-scale beer manufacturers. Its first known uses surface in medieval and early modern English texts referencing people who brew, often in the context of monastic or town-based production. Over centuries, ‘brewer’ solidified as the standard occupational term, with ‘brewers’ as the plural form used in business, regulation, and trade discourse. The word remains tightly linked to fermentation science, malt processing, and the beer industry’s culture and commerce.
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💡 These words have similar meanings to "brewers" and can often be used interchangeably.
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Words that rhyme with "brewers"
-ers sounds
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