Definition of Top fermentation

1. Noun. A violent kind of alcoholic fermentation at a temperature high enough to carry the yeast cells to the top of the fermenting liquid; used in the production of ale. "Top fermentation uses a yeast that ferments at higher temperatures than that used for bottom fermentation"

Lexicographical Neighbors of Top Fermentation

top copy
top dead center
top deck
top dog
top dogs
top dollar
top dollars
top drawer
top dressing
top edged
top edges
top edging
top executive
top fermentation (current term)
top fermenting yeast
top flight
top fruit
top fruits
top gear
top gun
top guns
top hand
top hands
top hat
top hats
top hole
top it off
top kill

Literary usage of Top fermentation

Below you will find example usage of this term as found in modern and/or classical literature:

1. Outlines of Industrial Chemistry: A Text-book for Students by Frank Hall Thorp, Charles D. Demond (1905)
"... a " top fermentation." The former is used for lager beers, and the latter for ale, porter, and stout In the bottom fermentation the active fermentation ..."

2. Treatise on General and Industrial Organic Chemistry by Ettore Molinari (1921)
"Two distinct methods of fermentation are in use : top fermentation, used generally in Great Britain, Belgium, and Holland, and largely in France, and also, ..."

3. A French-English Dictionary for Chemists by Austin McDowell Patterson (1921)
"à chapeau, top fermentation in which the head is agitated by the escaping gas. ... sous le chapeau, top fermentation which proceeds quietly without ..."

4. Cyclopedia of American Agriculture: A Popular Survey of Agricultural by Liberty Hyde Bailey (1907)
"As has already been stated, the top fermentation is employed for ale, stout, porter, and Weiss beer, and the bottom fermentation for lager and American ..."

5. Fermentation Organisms; a Laboratory Handbook by Albert Klocker (1903)
"The Pure Culture System in top fermentation Breweries.—The first to experiment in practice with purely cultivated top yeast was Alfred Jorgensen, who, ..."

6. A Dictionary of Applied Chemistry by Thomas Edward Thorpe (1921)
"There are two main varieties, ' high ' or ' top ' fermentation yeast, and ' low ' or ' bottom ' fermentation yeast. The first is used at a higher ..."

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