Product Code Database
Barm, also called ale yeast, is the foam or scum formed on the top of a fermenting liquid, such as beer, wine, or feedstock for Liquor or industrial ethanol distillation. It is used to Leavening agent 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 cuisine as a synonym for a natural leaven (sourdough). Reinhart derived the term from his training under Monica Spiller. Various cultures derived from barm, usually Saccharomyces cerevisiae, are ancestral to most forms of brewer's yeast and baker's yeast currently on the market.
A barm cake is a soft, round, flattish bread roll from North West England, traditionally with barm. In Ireland, barm is used in the traditional production of barmbrack, a fruited bread.
Emptins, a homemade product similar to barm and usually made from hops or potatoes and the dregs of cider or ale casks, was a common leavener for those living in rural areas far from a brewery, distillery, or bakery from which they could source barm or yeast.
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