| top fermentation | (n) a violent kind of alcoholic fermentation at a temperature high enough to carry the yeast cells to the top of the fermenting liquid; used in the production of ale |
| Top fermentation | . An alcoholic fermentation during which the yeast cells are carried to the top of the fermenting liquid. It proceeds with some violence and requires a temperature of 14-30° C. (58-86° F.). It is used in the production of ale, porter, etc., and of wines high in alcohol, and in distilling. [ Webster 1913 Suppl. ] |