Barm, a word derived from the old English for yeast, is the foam, or scum, formed on the top of liquor when fermenting. It was used to leaven bread, or set up fermentation in a new batch of liquor. Barm, as a leaven, has also been made from ground millet combined with must out of wine-tubs. Typical divisions Ascomycota (sac fungi) Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota (club fungi) Urediniomycetes Sporidiales Yeasts are a growth form of eukaryotic microorganisms classified in the kingdom Fungi. ... Various distilled beverages in a Spanish bar A distilled beverage is a liquid preparation meant for consumption containing ethyl alcohol (ethanol) purified by distillation from a fermented substance such as fruit, vegetables, or grain. ... It has been suggested that this article or section be merged with Fermentation (biochemistry). ... A leavening agent (sometimes called just leavening or leaven) is a substance used in doughs and batters that causes a foaming action. ... Percentages are relative to US recommendations for adults. ... Pearl millet in the field The millets are a group of small-seeded species of cereal crops, widely grown around the world for food and fodder. ... For must meaning compulsion, see wikt:must. ...

References

• This article incorporates text from the Encyclopædia Britannica Eleventh Edition, a publication now in the public domain.
• Botham's of Whitby web site