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| 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.). |
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