Definitions for "Top fermentation"
Keywords:  yeast, fermented, ale, beers, chimay
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.
One of the two basic fermentation methods characterized by the fact that dormant yeast cells rise to the surface during fermentation. Primary fermentation occurs at 59°-77° Fahrenheit and lasts for about one week.
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 uses a yeast that ferments at higher temperatures than that used for bottom fermentation"