"top fermentation" meaning in All languages combined

{
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    {
      "args": {
        "1": "-"
      },
      "expansion": "top fermentation (uncountable)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "antonyms": [
        {
          "word": "bottom fermentation"
        }
      ],
      "categories": [
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
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          "source": "w"
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          "parents": [],
          "source": "w"
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        {
          "kind": "other",
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          "parents": [],
          "source": "w"
        },
        {
          "kind": "topical",
          "langcode": "en",
          "name": "Brewing",
          "orig": "en:Brewing",
          "parents": [
            "Alcohol production",
            "Alcoholic beverages",
            "Beverages",
            "Recreational drugs",
            "Drinking",
            "Food and drink",
            "Liquids",
            "Drugs",
            "Human behaviour",
            "All topics",
            "Matter",
            "Pharmacology",
            "Human",
            "Fundamental",
            "Chemistry",
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            "Biochemistry",
            "Medicine",
            "Sciences",
            "Biology",
            "Healthcare",
            "Health",
            "Body"
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          "source": "w"
        }
      ],
      "examples": [
        {
          "ref": "1987, Keith Dunstan, The Amber Nectar, Ringwood: Vicking O'Neil, page 90:",
          "text": "Carlton was mainly equipped to produce top-fermentation bulk beer, the old fashioned English ale. But the public taste had changed. On 27 April the brewers reported to the board that the public taste now was largely for bottom-fermentation beer or lager.",
          "type": "quote"
        },
        {
          "ref": "2004, Harold McGee, chapter 13, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:",
          "text": "Top fermentation is usually carried out at between 64 and 77 ° F/ 18– 25 ° C and takes two to seven days, during which the yeasty foam is skimmed off several times.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Alcoholic fermentation during which the yeast cells are carried to the top of the fermenting liquid."
      ],
      "id": "en-top_fermentation-en-noun-yOGBuJsd",
      "links": [
        [
          "brewing",
          "brewing#Noun"
        ],
        [
          "Alcoholic",
          "alcoholic"
        ],
        [
          "fermentation",
          "fermentation"
        ],
        [
          "yeast",
          "yeast"
        ],
        [
          "cell",
          "cell"
        ],
        [
          "liquid",
          "liquid"
        ]
      ],
      "raw_glosses": [
        "(brewing) Alcoholic fermentation during which the yeast cells are carried to the top of the fermenting liquid."
      ],
      "tags": [
        "uncountable"
      ],
      "topics": [
        "beverages",
        "brewing",
        "business",
        "food",
        "lifestyle",
        "manufacturing"
      ]
    }
  ],
  "word": "top fermentation"
}

{
  "head_templates": [
    {
      "args": {
        "1": "-"
      },
      "expansion": "top fermentation (uncountable)",
      "name": "en-noun"
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  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "antonyms": [
        {
          "word": "bottom fermentation"
        }
      ],
      "categories": [
        "English entries with incorrect language header",
        "English lemmas",
        "English multiword terms",
        "English nouns",
        "English terms with quotations",
        "English uncountable nouns",
        "Pages with 1 entry",
        "Pages with entries",
        "en:Brewing"
      ],
      "examples": [
        {
          "ref": "1987, Keith Dunstan, The Amber Nectar, Ringwood: Vicking O'Neil, page 90:",
          "text": "Carlton was mainly equipped to produce top-fermentation bulk beer, the old fashioned English ale. But the public taste had changed. On 27 April the brewers reported to the board that the public taste now was largely for bottom-fermentation beer or lager.",
          "type": "quote"
        },
        {
          "ref": "2004, Harold McGee, chapter 13, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:",
          "text": "Top fermentation is usually carried out at between 64 and 77 ° F/ 18– 25 ° C and takes two to seven days, during which the yeasty foam is skimmed off several times.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Alcoholic fermentation during which the yeast cells are carried to the top of the fermenting liquid."
      ],
      "links": [
        [
          "brewing",
          "brewing#Noun"
        ],
        [
          "Alcoholic",
          "alcoholic"
        ],
        [
          "fermentation",
          "fermentation"
        ],
        [
          "yeast",
          "yeast"
        ],
        [
          "cell",
          "cell"
        ],
        [
          "liquid",
          "liquid"
        ]
      ],
      "raw_glosses": [
        "(brewing) Alcoholic fermentation during which the yeast cells are carried to the top of the fermenting liquid."
      ],
      "tags": [
        "uncountable"
      ],
      "topics": [
        "beverages",
        "brewing",
        "business",
        "food",
        "lifestyle",
        "manufacturing"
      ]
    }
  ],
  "word": "top fermentation"
}