a b c d e f g h i l m n o p r s t v w y

lace The fine film of foam which clings to the inside of a glass of beer as the liquid level is reduced and which often resembles Brussels lace in appearance.
lactic acid An organic acid found in many wines, especially after malo-lactic fermentation.
Although deliberately developed in some commercial beers, if detected in the beers described in this book, it is a defect. It is caused by wild yeasts or lactic acid bacteria.
length The volume of a batch of beer, e.g. "a length of 5 gallons". For wines, the length of time of persistence of the after-taste (q.v.).

Last updated: 03/12/09
Copyright: 2006 NGWBJ