Barm



yeast formed on malt liquors while fermenting.
Historical Examples

If you will have it to drink presently, take the whites of two or three Eggs, of barm a spoonful, and as much of Wheaten-flower.
The Closet of Sir Kenelm Digby Knight Opened Kenelm Digby

He took her body on his arm, Her slumbering head lay on his barm.
Poems by the Way William Morris

And then you may work it with barm if you please; but it is most commended without.
The Closet of Sir Kenelm Digby Knight Opened Kenelm Digby

When it is cold, set it together with some barm, as you do Beer.
The Closet of Sir Kenelm Digby Knight Opened Kenelm Digby

Playing the lonely martyr, too, wasn’t much fun with this mischief working inside of him and swelling his lungs like barm.
News from the Duchy Sir Arthur Thomas Quiller-Couch

barm, brm, n. froth of beer or other fermenting liquor, used as leaven: yeast.
Chambers’s Twentieth Century Dictionary (part 1 of 4: A-D) Various

Which by this time and this course will be uniformly mixed with the barm, and begin to work.
The Closet of Sir Kenelm Digby Knight Opened Kenelm Digby

If a pottle of barm do not make it work enough to your mind, you may put in a little more.
The Closet of Sir Kenelm Digby Knight Opened Kenelm Digby

The measure of that is, till the barm (which is raised to a great head) beginneth a little to fall.
The Closet of Sir Kenelm Digby Knight Opened Kenelm Digby

To half a peck of flower, take three spoonfuls of barm, two ounces of seeds; Aniseeds or Fennel-seeds.
The Closet of Sir Kenelm Digby Knight Opened Kenelm Digby

noun
the yeasty froth on fermenting malt liquors
an archaic or dialect word for yeast
n.

Old English beorma “yeast, leaven,” also “head of a beer,” from Proto-Germanic *bermon- (cf. Dutch berm, Middle Low German barm), from PIE root *bher- (4) “to cook, bake” (cf. Latin fermentum “substance causing fermentation,” Sanskrit bhurati “moves convulsively, quivers,” Middle Irish berbaim “I boil, seethe;” see brew (v.)).
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