- yeast formed on malt liquors while fermenting.
Origin of barm
Examples from the Web for barm
Seek your sa' where you got your ail, and beg your barm where you buy your ale.The Proverbs of Scotland
Yeast, or barm, or leaven was used both in baking and in brewing.The Story of Ancient Irish Civilization
P. W. Joyce
He took her body on his arm, Her slumbering head lay on his barm.Poems by the Way
And then you may work it with barm if you please; but it is most commended without.
When it is cold, set it together with some barm, as you do Beer.
- the yeasty froth on fermenting malt liquors
- an archaic or dialect word for yeast
Word Origin and History for barm
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.)).