barm

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barm

 (bärm)
n.
The yeasty foam that rises to the surface of fermenting malt liquors and can be used to leaven bread.

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

barm

(bɑːm)
n
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]

barm

(bɑrm)

n.
yeast formed on malt liquors while fermenting.
[before 1000; Middle English berme, Old English beorma, c. Frisian berme, Low German barm(e)]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.barm - a commercial leavening agent containing yeast cellsbarm - 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
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
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