A fermentation process that opposes or counteracts another fermentation, often used in brewing or winemaking to create balance in flavor.
From counter- (meaning 'against' or 'opposite') + ferment (from Latin fermentum, 'leaven' or 'yeast'). The term emerged in biochemistry and fermentation science to describe opposing biological processes.
Brewers have known for centuries that mixing fermentations—letting wild yeasts battle cultivated ones—creates complexity; counterfermentation is the scientific way to describe the tug-of-war happening in your beer.
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