bottom fermentation

Noun
  1. A slow kind of alcoholic fermentation at a temperature low enough that the yeast cells can sink to the bottom of the fermenting liquid;
    Used in the production of lager (synset 113462327)
    is a type of: ferment, fermentation, fermenting, zymolysis, zymosis - a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol

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