The process by which ale-type beers are fermented, proceeding for a relatively short period at high temperature with the yeast rising to the top.
（啤酒）上发酵
Example sentencesExamples
Because of the warmer temperatures in Australia, de Bavay had to adapt Pasteur's methods to top fermentation.
There they were fermented in small open top fermentation tanks for 7 days.
It also explains why top fermentation has been the standard form of beer-making the world over throughout most of human history.
Cold soaking the fruit for 36 hours along with a 14 day, open top fermentation expanded the extraction.
In modern brewing many of the original top fermentation strains have been modified to be bottom fermenters.
Blond, Brown, Tripel or Christmas, the abbey beers of Tongerlo are all beers of top fermentation.
This is brewed at top fermentation and is a wonderful ale.
The three main categories are bottom fermentation, top fermentation and spontaneous fermentation.
Suspended material is then removed through a whirlpool with the wort then being cooled to 15°C before the fermenting with top fermentation yeast is began.
When we were developing the Ruunu Festive Beer we decided on top fermentation, but we wanted to make a fresh version of it for consumers.
The problems of top fermentation brewing encouraged de Bavay to explore the possibilities of lager-brewing.
For ales, top fermentation yeast is used, while bottom fermentation yeast is used for lagers.
Brugge Tripel is an amber colour beer of top fermentation with an alcohol volume of 8.2% and re-fermented in the bottle.
Definition of top fermentation in US English:
top fermentation
noun
The process by which ale-type beers are fermented, proceeding for a relatively short period at high temperature with the yeast rising to the top.
（啤酒）上发酵
Example sentencesExamples
Cold soaking the fruit for 36 hours along with a 14 day, open top fermentation expanded the extraction.
Blond, Brown, Tripel or Christmas, the abbey beers of Tongerlo are all beers of top fermentation.
In modern brewing many of the original top fermentation strains have been modified to be bottom fermenters.
For ales, top fermentation yeast is used, while bottom fermentation yeast is used for lagers.
It also explains why top fermentation has been the standard form of beer-making the world over throughout most of human history.
Suspended material is then removed through a whirlpool with the wort then being cooled to 15°C before the fermenting with top fermentation yeast is began.
The three main categories are bottom fermentation, top fermentation and spontaneous fermentation.
There they were fermented in small open top fermentation tanks for 7 days.
The problems of top fermentation brewing encouraged de Bavay to explore the possibilities of lager-brewing.
Because of the warmer temperatures in Australia, de Bavay had to adapt Pasteur's methods to top fermentation.
Brugge Tripel is an amber colour beer of top fermentation with an alcohol volume of 8.2% and re-fermented in the bottle.
This is brewed at top fermentation and is a wonderful ale.
When we were developing the Ruunu Festive Beer we decided on top fermentation, but we wanted to make a fresh version of it for consumers.