Last Updated：2025/11/24

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(brewing) A slow alcoholic fermentation process carried out at low temperatures during which the yeast sinks to the bottom of the liquid. Used in brewing lager-type beers.

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bottom fermentation

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bottom fermentation

Noun

countable uncountable

(brewing) A slow alcoholic fermentation process carried out at low temperatures during which the yeast sinks to the bottom of the liquid. Used in brewing lager-type beers.

Japanese Meaning

低温でゆっくり行われるアルコール発酵法。発酵過程で酵母が液体の底に沈むため『ボトム』と呼ばれ、ラガービールなどの醸造に使用される。

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The brewery uses bottom fermentation to produce crisp lagers that mature slowly at low temperatures.

Google Translation / DeepL Translation

その醸造所では、酵母が液底に沈む低温の下面発酵により、ゆっくりと熟成するすっきりとしたラガーを造っています。

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(brewing) A slow alcoholic fermentation process carried out at low temperatures during which the yeast sinks to the bottom of the liquid. Used in brewing lager-type beers.

Bottom fermentation goes on at distinctly lower temperatures, 43 to 50 ° F/ 6– 10 ° C, takes six to ten days, and produces a milder flavor. Bottom fermentation is the standard technique in the United States.

Google Translation / DeepL Translation

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bottom fermentations

（ plural ）

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bottom fermentation

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bottom fermentation

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