| 释义 |
Definition of bottom fermentation in English: bottom fermentationnoun mass nounThe process by which lager-type beers are fermented, proceeding for a relatively long period at low temperature with the yeast falling to the bottom. 底层发酵 Example sentencesExamples - 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.
- It is one of the best house beers made with bottom fermentation method which brings with a mild scent and delicate taste.
- From Bavaria, bottom fermentation then spread north and west throughout most of Europe.
- In this, he did refer to bottom fermentation and lagering, though the descriptions of yeast are vague.
- Ostravar Original is a light beer brewed using the traditional bottom fermentation technique.
- In 1876 Carl Linde invented the cooling machine, that allowed bottom fermentation brew production at any time of the year.
- Known as bottom fermentation, to ensure hygienic conditions, enclosed fermenters are used with a conical base, in which the yeast settles into the base.
- 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.
- 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.
- 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.
- 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.
- It is called bottom fermentation because the yeast settles on the bottom of the vessel.
- The Marlborough Brewing Company brews 2500 Litre batches using ‘bottom fermentation’ to produce 100% natural beers.
- The majority of industrial beers are produced by bottom fermentation, a procedure that was discovered about 150 years ago.
- Top fermented, unlike lagers, this beer still demonstrates the lightness associated with bottom fermentation.
Definition of bottom fermentation in US English: bottom fermentationnoun A process in the brewing of certain beers in which the yeast falls to the bottom during fermentation. Example sentencesExamples - The majority of industrial beers are produced by bottom fermentation, a procedure that was discovered about 150 years ago.
- 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.
- It is one of the best house beers made with bottom fermentation method which brings with a mild scent and delicate taste.
- 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 1894, de Bavay became head brewer for the Fosters and turned his attention from top to bottom fermentation.
- In this, he did refer to bottom fermentation and lagering, though the descriptions of yeast are vague.
- It is called bottom fermentation because the yeast settles on the bottom of the vessel.
- The Marlborough Brewing Company brews 2500 Litre batches using ‘bottom fermentation’ to produce 100% natural beers.
- Ostravar Original is a light beer brewed using the traditional bottom fermentation technique.
- The technique involved using yeast for bottom fermentation and fermenting at top fermentation temperatures.
- Known as bottom fermentation, to ensure hygienic conditions, enclosed fermenters are used with a conical base, in which the yeast settles into the base.
- From Bavaria, bottom fermentation then spread north and west throughout most of Europe.
- 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 fermented, unlike lagers, this beer still demonstrates the lightness associated with bottom fermentation.
- In 1876 Carl Linde invented the cooling machine, that allowed bottom fermentation brew production at any time of the year.
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