L
- Lager
- A classification of beer styles made with a bottom fermenting
yeast, lagers generally are smooth, elegant, crisp, and clean.
- Lagering
- The period during which lager beer is aged.
- Lager Yeast
- Also known as bottom-fermenting yeast, this teasy does
best at temperatures between 33-50 degrees F. Has a tendency not to flocculate
or form a head of yeast on the surface of the brew.
- Lambic
- Wheat beer originally produced in the Bruxelloise region
of Belgium with a strong acidic character from the spontaneous fermentation
from wild yeast.
Lautering
- The separation of solids (the mash) from the liquid malt
extract called wort.
- Lauter Tun
- A large vessel with a perforated false bottom. It is used
to strain the sweet wort off the spent grains after mashing.
- Lead
- An ion that causes haze and is toxic.
- Light Ale
- In England, an alternative term for bottled bitter. In
Scotland, a dark ale of low gravity.
- Liquefication
- See dextrinization.
- Liquor
- A brewers term for water used in brewing.
- Lovibond
- A scale on which malt, wort, and beer color are usually
measured.
- Lupulin Glands
- The tiny yellow sacs found at the base of the petals of
the hop cone. They contain the alpha acids, beta acids, and hop oils.
- Lupulone
- See beta-acid.