View source for Barm

[[file:barm_in_carboy.jpg|thumb|220px|right|Barm during ferment in a carboy]]
The [[yeast]]y foam that rises to the surface of [[fermenting]] malt liquors.

Also a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting [[beer]] or [[whisky]].

Term used to describe the yeast residue left in a [[sour mash]] after fermentation. Some of this barm is re-used in subsequent mashes as part of the sour mash method.

In Australia, barm left over from beer is used to make vegemite, a popular spread used on sandwiches.

[[Category:Fermentation]]
[[Category:Glossary]]