bhreu-

Also bhreuə-, bhreəu-. To boil, bubble, effervesce, burn; with derivatives referring to cooking and brewing. Oldest form *bhreuə₁-.

Derivatives include brew, bread, broth, brood, breed, ferment, and fervent.

I.

1. brew, from Old English brēowan, to brew, from Germanic *breuwan, to brew.

2. bread, from Old English brēad, piece of food, bread, from Germanic *braudam, (cooked) food, (leavened) bread.

3.

a. blaff, broth, from Old English broth, broth;

b. brewis, broil²; embroil, imbroglio, from Vulgar Latin *brodum, broth. Both a and b from Germanic *brudam, broth.

II. Variant form *bhrē- (from *bhreə-).

1.

a. brood, from Old English brōd, offspring, brood;

b. breed, from Old English brēdan, to beget or cherish offspring, breed, from Germanic denominative *brōdjan, to rear young. Both a and b from Germanic derivative *brōd-ō, “a warming,” hatching, rearing of young.

2.

a. bratwurst, sauerbraten, from Old High German brāt, brāto, roast meat;

b. brawn, from Old French braon, meat. Both a and b from Germanic derivative *brēd-ōn-, roast flesh. Both 1 and 2 from Germanic *brēdan, to warm.

III. Variant form *bhres-.

a. braise, braze², brazier², breeze², bresaola, from Old French brese, burning coal, ember;

b. braciola, from Italian dialectal bras’a, burning coal. Both a and b from Germanic *bres-.

IV. Reduced form *bher-, especially in derivatives referring to fermentation.

1.

a. Suffixed form *bher-men-, yeast. barm, barmy, from Old English beorma, yeast, from Germanic *bermōn-;

b. further suffixed form *bhermen-to-. ferment, from Latin fermentum, yeast.

2. Extended form *bherw-. fervent, fervid, fervor; defervescence, effervesce, from Latin fervēre, to be boiling or fermenting.

V. As a very archaic word for a spring.

1. Suffixed zero-grade form *bhru-n(e)n-. bourn¹, burn², from Old English burn, burna, spring, stream, from Germanic *brunnōn-.

2. Suffixed form *bhrēw-r̥. phreatic, from Greek phrear, spring.

 

[Pokorny bh(e)reu- 143, 2. bher- 132.]

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