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The frothy foam that forms on top of fermenting beer or ale.
synonyms:foamhead
The word 'barm' comes from Middle English 'berm', which is derived from the Old English 'beorma', meaning 'yeast' or 'foam'. Its roots can be traced back to the Germanic languages, reflecting the importance of fermentation in brewing.
This word is primarily used in the context of brewing and fermentation, making it more common among those with an interest in beer or home brewing.
While 'barm' is not commonly used in everyday conversation, it is familiar to those in brewing circles and enthusiasts.
After the brewing process, a thick layer of barm formed on the surface of the ale.
The brewer carefully skimmed off the barm to ensure a clear finish for the beer.
In traditional brewing, barm was often used as a natural leavening agent for bread.
Barm is a fascinating term that captures a unique aspect of the brewing process. Originating from Old English, it highlights the age-old practice of fermentation that has been integral to beer-making for centuries. While you might not hear 'barm' in everyday conversations, it holds a special place in the lexicon of beer aficionados and home brewers alike. So next time you see that frothy foam atop your favorite brew, you can impress your friends with this delightful word!