One of the names for the yeast residues after fermentation; see under lagers.
Term (also drusen, Geleger, Glöger, Klöger, Trub, Vollhefe, Weintrub) for the solid substances of dead yeasts in beer or wine that settle in the fermentation container or at the bottom of the bottle after fermentation. Occasionally, it is also used to refer to the residue left by the storage of must or wine, as well as the residue left by...
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