Glossary L: Difference between revisions

Revision as of 18:11, 19 January 2007

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Glossary L

Indicates a watery pilsner-style beer, usually lower in  calories.

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 *[[Lactic Acid]]
 *[[Lactose]]
-An unfermentable disaccharide.
 *[[Lager]]
-A generic term for any beer produced by bottom fermentation, traditionally by decoction mashing, as opposed to top-fermented beer, called ales, produced by infusion mashing.
 *[[Lagering]]
-Storing bottom-fermented beer in cold cellars at near-zero temperatures for periods of time ranging from a few weeks to several months following primary fermentation, during which time the yeast cells and proteins settle out and the beer improves in taste.
 *[[Lager Yeast]]
-It is also known as ''bottom-fermenting yeast (Saccharomyces uvarum) because of its tendency not to flocculate, or form a head of yeast on the surface of the brew.
 *[[Lauter Tun]]
-A vessel fitted with a false slotted bottom equipped with a sparging (hot water delivery) system to wash the mash to recover the extract. Unlike mash tuns they are wider and shallower and are equipped with rakes. In smaller breweries and in the infusion system the mash tun is used for both mashing and lautering.
 *[[Lautering]]
-Process of removing spent grains or hops from the wort. This is simply done by the utilization of a strainer and a subsequent quick, hot water rinse (sparging) of the caught spent grains and hops.
 *[[Light Struck]]
-An unpleasant flavor in beer caused by exposure to light causing undesirable chemical reactions of hydrogen sulfide and other sulfur compounds, which impart a skunk-like flavor.
 *[[Lipids]]
-Lipids are fatty acids derived from yeast metabolism, oxidized hops and malt. They affect ability of beer to form a foam head and play an important role in beer staling. Lipids cause soapy flavors, and when oxidized contribute to stale flavors. On the positive side, they contribute to yeast viability.
 *[[Liquefaction]]
-The process by which alpha-amylase enzymes degrade soluble starch into dextrin.
 *[[Liquor]]
-The name given, in the brewing industry, to water used for mashing and brewing.
 *[[Lovibond Method]]
-A standard method for determining beer color used both in the United States and in Europe. It has since been replaced by the more official Standard Research Method (SRM) and the European Brewing Convention (EBC) method by the United States and the European Union, respectively. Color measured as degrees Lovibond.
 *[[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.
 *[[Lager]]
-A classification of beer styles made with a bottom fermenting yeast, lagers generally are smooth, elegant, crisp, and clean.
 *[[Lagering]]
-Aging or cold conditioning. A period of one to many weeks following or including fermentation in which the temperature of the beer is slowly reduced. This helps reduce the harsher secondary products of fermentation, while clarifying and mellowing the beer.
 *[[Lambic]]
-Wheat beer originally produced in the Bruxelloise region of Belgium with a strong acidic character from the spontaneous fermentation from wild yeast.
 *[[Lautering]]
-Mash Filtration method. The separation of solids (the mash) from the liquid malt extract called wort.
 *[[Lauter Tun]]
-One of the vessels used in the brewing process, used to filter the liquid wort from the solid mash. Lauter Tuns usually have a false bottom which opens up to filter the mash.
+*[[Light Ale]]
+*[[Light Beer]]
-*[[Light Ale]]English) The bottled counterpart of a basic bitter. Does not imply  a low calorie beer.
+ Indicates a watery pilsner-style beer, usually lower in  calories.
-*[[Light Beer]]American) Indicates a watery pilsner-style beer, usually lower in  calories.

Glossary L: Difference between revisions

Revision as of 18:11, 19 January 2007

Glossary

Glossary L

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