noun
top fer•men•ta•tion
noun
the process by which ale-type beers are fermented, proceeding for a relatively short period at high temperature with the yeast rising to the
yeast |yēst|
noun
a microscopic fungus consisting of single oval cells that reproduce by budding, and are capable of converting sugar into alcohol and carbon dioxide. • Genus Saccharomyces, subdivision Ascomycotina.
• a grayish-yellow preparation of this obtained chiefly from fermented beer, used as a fermenting agent, to raise bread dough, and as a food supplement.
• Biology any unicellular fungus that reproduces vegetatively by budding or fission, including forms such as candida that can cause disease.
shelf life
An estimate of the number of days a beer will retain it's peak drinkability. The shelf life for commercially produced beers is usually a maximum of four months. This time varies mostly by storage.
Vocabulary
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