Definition of keeve in English:

keeve

(also kieve)

noun kiːv

A tub or vat for holding liquid, especially in brewing or bleaching.
Example sentencesExamples
- The cider as it flows away is received in "kieves."
- She lit a fire, put a kettle of water on to boil and got out a keeve, or basin, for washing.
- The kieves that held the fermented barley were placed underground and carefully covered with turf, for fear of detection.
- Possible brewers were identified by the possession of various pieces of basic equipment which might potentially have been used for brewing, including keeves and tubs.
- Traditionally, a keeve might be set up in November and the bottling carried out in April.
- The function of the kieves is to strain the spent grains from the mash.
- In 1885-6 it was doubled in size, with the addition of four more kieves and associated plant.
- The capacity of the kieves fixes the basic capacity of the brewery.
- The ground meal or grist is next thoroughly mixed with very warm water in large tuns or keeves for a period of about two hours.
- All the salted meats in the keeves had disappeared.

Origin

Old English cȳf, perhaps of Germanic origin.

单词	keeve
释义	Definition of keeve in English: keeve (also kieve) noun kiːv A tub or vat for holding liquid, especially in brewing or bleaching. Example sentencesExamples The cider as it flows away is received in "kieves." She lit a fire, put a kettle of water on to boil and got out a keeve, or basin, for washing. The kieves that held the fermented barley were placed underground and carefully covered with turf, for fear of detection. Possible brewers were identified by the possession of various pieces of basic equipment which might potentially have been used for brewing, including keeves and tubs. Traditionally, a keeve might be set up in November and the bottling carried out in April. The function of the kieves is to strain the spent grains from the mash. In 1885-6 it was doubled in size, with the addition of four more kieves and associated plant. The capacity of the kieves fixes the basic capacity of the brewery. The ground meal or grist is next thoroughly mixed with very warm water in large tuns or keeves for a period of about two hours. All the salted meats in the keeves had disappeared. Origin Old English cȳf, perhaps of Germanic origin.
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