A Grammatical Dictionary of Botanical Latin

Beer: cervisia,-ae (s.f.I), also cervesia,-ae (s.f.I), also cerevisia,-ae (s.f.I); see yeast;

- cervisia recens, gen.sg. cervisiae recentis: fresh, new or green beer.

- [Urtica major vulgaris J. B. major vulgaris & media sylvestris Park. Urens prima & secunda sive urens maxima & altera urens C.B. Common Stinging Nettle] Populares mei certo experimento Cerevisae recentis intempestivam fermentationem inhibent, & a tonitru defendunt collocando in doliis Urticam urentem maximam & frusta Chalybis (Ray), People, from a proved experiment of mine, inhibit unseasonable fermentation of [young or green] beer, and they protect it from thunder by placing Urtica urens, maxima, and fragments of iron in the barrels.

[NOTE: “Brewers in Victorian times regularly noted the weather on the brew day believing it had an impact on performance and quality. No rigorous study confirmed an association but the potential for electrical charge in the atmosphere of a thunder storm or pressure changes affecting fermentation may be valid options. Even today beers are reportedly labelled as brewed under a full moon, on the longest day or at high tide” https://www.brewlab.co.uk/electrical-ale/]

Note also that Urtica (nettle) plants in themselves are made into a beer; Urtica dioica = U. major.

Faex,-cis (s.f.III) medicinalis, abl. sg. faece medicinali, beer yeast (Bennett).

Torula cerevisiae, the Torula of beer, the common yeast plant that the bakers use in bread making (=(Saccharomyces cerevisiae): torula yeast; beer and wine yeast; brewer’s yeast.

Torula,-ae (s.f.I), a genus of yeasts with a linear-cylindric body that is torulose (moniliform or bead-like: with alternating bulges and contractions).