One of the mysteries of the English language finally explained.
The process by which lager-type beers are fermented, proceeding for a relatively long period at low temperature with the yeast falling to the bottom.
- ‘The Marlborough Brewing Company brews 2500 Litre batches using ‘bottom fermentation’ to produce 100% natural beers.’
- ‘Top fermented, unlike lagers, this beer still demonstrates the lightness associated with bottom fermentation.’
- ‘It is called bottom fermentation because the yeast settles on the bottom of the vessel.’
- ‘This was called ‘bottom fermentation’, or ‘lagering’, and the resulting lager beers were pale straw coloured, light in flavour and body, and kept extraordinarily well.’
- ‘In 1876 Carl Linde invented the cooling machine, that allowed bottom fermentation brew production at any time of the year.’
- ‘From Bavaria, bottom fermentation then spread north and west throughout most of Europe.’
- ‘It is one of the best house beers made with bottom fermentation method which brings with a mild scent and delicate taste.’
- ‘The majority of industrial beers are produced by bottom fermentation, a procedure that was discovered about 150 years ago.’
- ‘In this, he did refer to bottom fermentation and lagering, though the descriptions of yeast are vague.’
- ‘Fermentation with bottom fermentation yeast takes place at between 7° C and 9° C and requires some 6 to 7 days, whereby the yeast eventually settles at the bottom of the vessel.’
- ‘Ostravar Original is a light beer brewed using the traditional bottom fermentation technique.’
- ‘Known as bottom fermentation, to ensure hygienic conditions, enclosed fermenters are used with a conical base, in which the yeast settles into the base.’
- ‘In 1894, de Bavay became head brewer for the Fosters and turned his attention from top to bottom fermentation.’
- ‘The technique involved using yeast for bottom fermentation and fermenting at top fermentation temperatures.’
- ‘Chief among these advances was a more thorough understanding of bottom fermentation and lager beer production, which became the standard method in Germany, Bohemia and Austria.’
- ‘When at the end of fermentation the yeast cells sink to the bottom, the process is known as bottom fermentation, used for lager or Pils.’
Top tips for CV writingRead more
In this article we explore how to impress employers with a spot-on CV.