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CROSSWORD
ANSWER

barm

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The answer BARM has 15 possible clue(s) in existing crosswords.

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The word BARM is VALID in some board games. Check BARM in word games in Scrabble, Words With Friends, see scores, anagrams etc.

Searching in Dictionaries ...

Definitions of barm in various dictionaries:

noun - a commercial leavening agent containing yeast cells

The yeasty foam that rises to the surface of fermenting malt liquors.

noun - the foam on malt liquors

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Word Research / Anagrams and more ...

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Possible Crossword Clues
Malt liquor yeast
With a degree, give mister back there a rise with it
Fermented foam
The froth of fermenting liquor can make a scholar jolly!

Last Seen in these Crosswords & Puzzles
Apr 17 2008 Thinks.com
Oct 26 2007 Thinks.com
Jun 28 2007 Thinks.com
May 7 2004 The Telegraph - Cryptic
Aug 24 1997 New York Times

Possible Dictionary Clues
The yeasty foam that rises to the surface of fermenting malt liquors.
the froth on fermenting malt liquor.
a commercial leavening agent containing yeast cells used to raise the dough in making bread and for fermenting beer or whiskey
The froth on fermenting malt liquor.

Geographic Matches
Barm, Lorestan, IRAN (ISLAMIC REPUBLIC OF)
Barm, Semnan, IRAN (ISLAMIC REPUBLIC OF)
Barm, Gjirokaster, ALBANIA

Barm description
Barm is the foam, or scum, formed on the top of liquor fermented alcoholic beverages such as beer or wine, or feedstock for hard liquor or industrial ethanol distillation when fermenting. It was used to leaven bread, or set up fermentation in a new batch of liquor. Barm, as a leaven, has also been made from ground millet combined with must out of wine-tubs and is sometimes used in English baking as a synonym for a natural leaven. Various cultures derived from barm, usually Saccharomyces cerevisiae, became ancestral to most forms of brewer's yeast and baker's yeast currently on the market.

Barm description

Barm is the foam, or scum, formed on the top of liquor fermented alcoholic beverages such as beer or wine, or feedstock for hard liquor or industrial ethanol distillation when fermenting. It was used to leaven bread, or set up fermentation in a new batch of liquor. Barm, as a leaven, has also been made from ground millet combined with must out of wine-tubs and is sometimes used in English baking as a synonym for a natural leaven. Various cultures derived from barm, usually Saccharomyces cerevisiae, became ancestral to most forms of brewer's yeast and baker's yeast currently on the market.

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