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Top fermentation

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1.An alcoholic fermentation during which the yeast cells are carried to the top of the fermenting liquid. It proceeds with some violence and requires a temperature of 14-30° C. (58-86° F.). It is used in the production of ale, porter, etc., and of wines high in alcohol, and in distilling.
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Noun1.Top fermentation - a violent kind of alcoholic fermentation at a temperature high enough to carry the yeast cells to the top of the fermenting liquidtop fermentation - a violent kind of alcoholic fermentation at a temperature high enough to carry the yeast cells to the top of the fermenting liquid; used in the production of ale; "top fermentation uses a yeast that ferments at higher temperatures than that used for bottom fermentation"
fermenting, zymolysis, zymosis, fermentation, ferment - a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol
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Bottom fermentation takes place at lower temperatures than top fermentation, of between 40 degrees F and 55 degrees F, and the yeast settles to the bottom of the fermenting vat, out of harm's way.
Beer essentials: outlining the basics of the brewing process, a ... by Brandes, Richard / Beverage Dynamics
Proud of its heritage, the master brewers use natural ingredients and an age-old top fermentation method to give its brews a unique cloudy finish.
WIN a case of Coopers' pale ale by Coventry Evening Telegraph (England)
It was the Era of Top Fermentation, the Age of Ale.
Hail to ales! by Bryson, Lew / Cheers
 
 
 
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