barm

barm

 (bärm)

n.

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

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

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

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]

Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

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)]

Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.

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

Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.

Translations

barm

n → (Bier)hefe f, → Bärme f

Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007