Bärm, n.

n. [A-S. beorma, Sw. bärma, Dan. bärme, Ger. barme, bärme, from A-S. beoran, beran, to bear. Cf. Ger. hefe, barm, from heben, to heave, and Fr. levain, leaven, from lever, to lift, heave.]

1. The foam or froth rising upon beer, or other malt liquors, when fermenting, and used as leaven in bread to make it swell, causing it to be softer, lighter, and more delicate; yeast. It is used in liquors to make them ferment or work. Shak.
2. The lap or bosom. [Obs.] Wright.