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Beer Making Glossary
- L -
- lactic acid
- An organic acid sometimes used to assist the acidification of the mash. Also, a by-product of Lactobacillus.
- Large class of aerobic bacteria. May be either a spoilage organism, or a consciously added fermenting agent in Kolsch, or Berliner weisse.
- An organism that metabolizes lactate more readily than glucose.
- A disaccharide derived from milk. Unfermentable by yeast, it is used as a sweetener in milk stout.
- "To store." A long, cold period of subdued fermentation and sedimentation to active (primary) fermentation. Any beer produced with bottom-fermenting or lager yeast.
- lager yeast
- Saccharomyces uvarum Fermentation temperatures between 33 - 50 °F (1 - 10 °C).
- A highly distinctive wheat ale made in Belgium. Brewed with wild yeast and beer souring bacteria. Lambics have a sharp, tart taste, and usually flavored with fruit.
- The thin mash after saccharification; the sweet mash liquor.
- lauter tun
- A vessel used to separate spent grains or draff from the lauter. This vessel is typically fitted with a false bottom that holds the grain bed during sparging. Also called the sparging vessel.
- light-struck flavor
- Having the characteristic smell of a skunk, caused by exposure to light. Some hops can have a very similar character.
- The commonly used European standard measurement of diastatic activity. Expressed in °Lintner.
- Fatty substances that compose about 3 percent of malt.
- Fat like substances, especially triacylglycerols and fatty acids that composes about 3 percent of the malt. Affects the ability of beer to form a foam head. Upon decomposition can contribute to stale flavors.
- The name given in the brewing to water used for mashing and brewing.
- Small water-filled device used on a carboy. See fermentation lock.
- A standard scale for the measurement of grain wort and beer color. A particular sample is characterized with a Lovibond rating by comparing it to a standard liquid reference sample. Malt is as signed a Lovibond rating by producing a sample wort from a single malt grist and comparing the result to the standard color reference samples. Expressed in °Lovibond.
- The resiny substance in hops containing all the resins and aromatic oils.