| Term | Definition |
|---|---|
| Leaching | Removal of dissolvable matter from its mixture with an insoluble solid; major part occurring during mashing
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| Length | The amount of wort brewed each time the brew house is in operation.
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| Light-Struck | Skunklike smell; from exposure to light.
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| Lipase | Any of a class of enzymes that accelerate the hydrolysis of fats to fatty acids and glycerol.
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| Liquefaction | The act or process of transforming any substance into a liquid, especially the conversion of a solid into a liquid by heat, or of a gas into a liquid by cooling or pressure.
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| Liquor | The brewer's word for water used in the brewing process, as included in the mash or, used to sparge the grains after mashing.
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| Lupulin | The fine, yellow, resinous powder on the strobile of hops.
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| Lysis | Breaking apart of cells.
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| Malt (ing) | The process by which barley is steeped in water, germinated ,then kilned to convert insoluble starch to soluble substances and sugar. The foundation ingredient of beer.
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| Malt Extract | The condensed wort from a mash, consisting of maltose, dextrins and, other dissolved solids. Either as a syrup or powdered sugar, it is used by brewers, in solutions of water and extract, to reconstitute wort for fermentation.
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| Malt Liquor | A legal term used in the U.S. to designate a fermented beverage of relatively high alcohol content (7%-8% by volume).
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| Malting | Steeping, germinating and drying grains, particularly barley.
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| Maltose | A water soluble, fermentable sugar contained in malt. It is dextrorotatory and the main source of fermentable extract in brewing.
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| Mash | (Verb) To release malt sugars by soaking the grains in water. (Noun) The resultant mixture.
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| Mash Tun | A tank where grist is soaked in water and heated in order to convert the starch to sugar and extract the sugars and other solubles from the grist.
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