Online Google Dictionary

barm 中文解釋 wordnet sense Collocation Usage Collins Definition
Noun
/bärm/,
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The froth on fermenting malt liquor,
  1. The froth on fermenting malt liquor

  2. Yeast or leaven

  1. yeast: a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey
  2. Barm is the foam, or scum, formed on the top of liquor (i.e. fermented alcoholic beverages such as beer or wine, or feedstock for hard liquor or industrial ethanol distillation) when fermenting. It was used to leaven bread, or set up fermentation in a new batch of liquor. ...
  3. Barming is a civil parish in the Maidstone District of Kent, England. It lies to the west of Maidstone, the county town, and had a population of 2234 persons (2001 census). The eastern end of the parish is part of the built-up area of Maidstone, although the remainder is much more rural. ...
  4. Bosom, lap
  5. liquid yeast that appears as froth on fermenting beer. (Can also be used as a verb meaning to pitch or add yeast.)
  6. Yeast. More likely, the lees from a previous batch or the froth from a currently fermenting batch.
  7. A British term for a yeast leaven. In brewing, the term "barm" refers to the foamy yeast residue from the fermentation of ale, then used to leaven bread (different strains of S. cerevisiae are used to ferment both bread and alcohol). ...
  8. the foamy yeast that appears on the top of malt liquors as they ferment; ale barm was commonly used as the yeast element in breads and batters.
  9. Verb: the same as pitch.  Noun: the same as Kraeusen.
  10. As a verb, to add or pitch yeast. (See also "Pitching" below). As a noun, the foam on top of fermenting beer or a glass of beer. (See also "Kräusen" below).
  11. the yeasty foam that rises to the surface of fermenting malt liquors.
  12. the frothy head on the washback, created by the yeast’s fermenting action.