"Barm" Quotes from Famous Books
 ... system, which is that used for the production of beers of the continental ("lager") type. The wort, generally at a temperature of about 60 deg. F. (this applies to all the systems excepting B [see below], in which the temperature is higher), is "pitched" with liquid yeast (or "barm," as it is often called) at the rate of, according to the type and strength of the beer to be made, 1 to 4 lb to the barrel. After a few hours a slight froth or scum makes its appearance on the surface of the liquid. At the end of ...
— Encyclopaedia Britannica, 11th Edition, Volume 4, Part 3 - "Brescia" to "Bulgaria" • Various
... gladde and merye chered; and at even come to Kyngeston, and there rested the nyght; and on the Tuesday he come to Kenyngton; and upon Wednesday he cam to London[109] with a glad sembland and mery chere, in his modyr barm in the chare rood thorugh London to Westm'; and on the morwe brought into the parlement. Also this same yere in the monthe of Feverer, Sire Jamys Styward kyng of Scottes spoused dame Johanne the duchesses doughter of Clarence, of hir first housbonde the erle of Somerset, at seynt Mary Overe. ...
— A Chronicle of London from 1089 to 1483 • Anonymous |
