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Related to barm: Barm Brack
The yeasty foam that rises to the surface of fermenting malt liquors and can be used to leaven bread.
1. (Brewing) the yeasty froth on fermenting malt liquors
2. (Brewing) an archaic or dialect word for yeast
[Old English bearm; related to beran to bear, Old Norse barmr barm, Gothic barms, Old High German barm see ferment]
yeast formed on malt liquors while fermenting.
[before 1000; Middle English berme, Old English beorma, c. Frisian berme, Low German barm(e)]
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|Noun||1.||barm - a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey|
yeast cake - small cake of compressed moist yeast
brewer's yeast - yeast used in fermenting beer
mother - a stringy slimy substance consisting of yeast cells and bacteria; forms during fermentation and is added to cider or wine to produce vinegar
n → (Bier)hefe f, → Bärme f