bottom fermentation

plural bottom fermentations

1. countableuncountablebeveragesA 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.

   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.

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

   1 more example

   Carlton was mainly equipped to produce top-fermentation bulk beer, the old fashioned English ale. But the public taste had changed. On 27 April the brewers reported to the board that the public taste now was largely for bottom-fermentation beer or lager.

   1987, Keith Dunstan, The Amber Nectar, Ringwood: Vicking O'Neil, page 90

   Antonyms: top fermentation