barm

barm  (bärm)

n.

The yeasty foam that rises to the surface of fermenting malt liquors.

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[Middle English berme, from Old English beorma, yeast; see bhreu- in Indo-European roots.]

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barm [bɑːm]

n

1. (Miscellaneous Technologies / Brewing) the yeasty froth on fermenting malt liquors

2. (Miscellaneous Technologies / 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]

Thesaurus

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 yeast cake - small cake of compressed moist yeast brewer's yeast - yeast used in fermenting beer leaven, leavening - a substance used to produce fermentation in dough or a liquid mother - a stringy slimy substance consisting of yeast cells and bacteria; forms during fermentation and is added to cider or wine to produce vinegar

Translations

barm

n → (Bier)hefe f, → Bärme f