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"
We speak of top fermentation when this takes place at a temperature between 18 and 32°C (64,4°F and 89,6°F). During fermentation, the yeast rises to the surface of the fermented beer. Most special beers, including Chimay, are of the "top fermentation type".
The process used in the production of ales, using yeasts which rise to the top of the fermentation tank, to be skimmed off when fermentation is complete. Fermentation temperatures are higher than for bottom fermented beers, at between 15 degrees C and 25 degrees C.