1911 Encyclopædia Britannica/Barm
BARM (a word common to Teutonic languages), the scum formed on the top of malt liquor when fermenting; yeast used to leaven bread, or to set up fermentation in liquor.
See also Barm on Wikipedia; and our 1911 Encyclopædia Britannica disclaimer.
BARM (a word common to Teutonic languages), the scum formed on the top of malt liquor when fermenting; yeast used to leaven bread, or to set up fermentation in liquor.