the yeast foam that appears on the surface of malt liquors as they ferment
Origin of barmMiddle English berme from Old English beorma, yeast from Indo-European base an unverified form bher-, to boil up from source ferment, breath
The yeasty foam that rises to the surface of fermenting malt liquors and can be used to leaven bread.
Origin of barmMiddle English berme from Old English beorma yeast ; see bhreu- in Indo-European roots.
From Old English bearm.
(countable and uncountable, plural barms)
- Foam rising upon beer, or other malt liquors, when fermenting, and used as leaven in making bread and in brewing; yeast.
- A small, flat, round individual loaf or roll of bread.