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