bottom fermentation

English

Noun

bottom fermentation (countable and uncountable, plural bottom fermentations)

1. (brewing) A slow alcoholic fermentation process carried out at low temperatures during which the yeast sinks to the bottom of the liquid. Used in brewing lager-type beers.

   Antonym: top fermentation

   • 2004, Harold McGee, chapter 13, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:

     Bottom fermentation goes on at distinctly lower temperatures, 43 to 50 ° F/ 6– 10 ° C, takes six to ten days, and produces a milder flavor. Bottom fermentation is the standard technique in the United States.

Related terms

• bottom-fermented
• bottom-fermenting