barm

barm

B0081000 (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.]

barm

(bɑːm) n1. (Brewing) the yeasty froth on fermenting malt liquors2. (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)]

Thesaurus

Noun

1.

barm - a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskeyyeastyeast cake - small cake of compressed moist yeastbrewer's yeast - yeast used in fermenting beerleaven, leavening - a substance used to produce fermentation in dough or a liquidmother - a stringy slimy substance consisting of yeast cells and bacteria; forms during fermentation and is added to cider or wine to produce vinegar

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