bottom fermentation

English

bottom fermentation (countable and uncountable, plural bottom fermentations)

(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.

单词	bottom fermentation
释义	bottom fermentation English Noun bottom fermentation (countable and uncountable, plural bottom fermentations) (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
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