õlle kääritamise meetod, mille puhul kasutatakse pinnakäärituspärmi 12–25 °C juures ning pärm tõuseb käärimise käigus virde pinnale
a beer fermentation method in which top-fermenting yeast is used at relatively warm temperatures, typically between 12 and 25 °C, and the yeast rises toward the surface during fermentation
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