Lagers

A wide variety of special malts are produced which impart different flavor characteristics to beers. These malts are made from green (malt that has not been dried) or finished malts by roasting at elevated temperatures or by adjusting temperature profiles during kilning. A partial Hst of specialty malts includes standard malts, ie, standard brewers, lager, ale, Vienna, and wheat caramelized malts, ie, Munich, caramel, and dextrine and roasted products, ie, amber, chocolate, black, and roasted barley. 

Diacetyl, acetoin, and diketones form during fermentation. Diacetyl has a pronounced effect on flavor, with a threshold of perception of 0.1—0.2 ppm at 0.45 ppm it produces a cheesy flavor. U.S. lager beer has a very mild flavor and generally has lower concentrations of diacetyl than ale. Diacetyl probably forms from the decarboxylation of a-ethyl acetolactate to acetoin and consequent oxidation of acetoin to diacetyl. The yeast enzyme diacetyl reductase can kreversibly reduce diacetyl to acetoin. Aldehyde concentrations are usually 10—20 ppm. Thek effects on flavor must be minor, since the perception threshold is about 25 ppm. 

Beer taste can be spoiled by contaminating bacteria or yeasts. The most common bacteria are lactic and acetic acid producers and T ymomonas. Wild yeasts can be anything other than the intended strain S. uvarum is considered a contaminant of ale fermentations and S. cerevisiae a contaminant of lager fermentations. The common wild yeast contaminants are S. diastaticus and species of Picbia, Candida and Brettanomjces. It may be noted that the flavor of beer may be improved by the ability of yeast to adsorb bitter substances extracted from hops, such as humulones and isohumulones. 

Pilsner. Pilsner is a pale beer with a medium hoppy taste. It contains 3.9—4.7% by vol alcohol and is traditionally lagered 2—3 months. The water for this type of beer is soft and contains a small amount of salt. Some 70—80% of all beer consumed in the world is of this light-lager type. 

Property Pilsner Urquell U.S. lager Danish pilsner English ale English stout Munich Liiwenbrau Dortmund... 

Canada. The two predominant beer types are lager and ale. The preference for ale has decreased considerably over the years, from 60% in 1960 to 34% in 1984. The amounts produced of the porters and stouts have decreased also, from 1% to 0.02%. The approach to control the consumption of beer and other beverages is somewhat different in the provinces, especially as far as the retail sales are concerned (24). The per capita consumption was 82 L in 1987 and output increased from 20.8 x 10 hL in 1975 to 23.8 x 10 hL in 1988. 

Lager and June compared Dow and Rosen s theoretioefl prec(ictions with experimental results for boron-epoxy composite materials thaf have two different matrix materials [3-33]. The theory appears to correlate well with the data if the matrix moduli in Equations (3.119) and (3.136) are multiplied by. 63, that is. 

Compressive Strength of Boron-Epoxy Composite Materials (After Lager and June [3-33])... 

John R. Lager and Reid R. June, Compressive Strength of Boron-Epoxy Composites, Journal of Composite Materials, January 1969, pp. 48-56. 

Erdbl-industrie, /. petroleum (or oil) industry, -lager, n. petroleum deposit, -riickstand, m. petroleum residue. 

Rubber) open cure, -lager, n, bonded warehouse, -lagerprtifung, /. Paints, etc.) exposure test(ing). freilassen, t.t. set free, liberate. 

Gasschutz, m. protection against gas, gas defense. -dienst, m. gas defense service, -gerat, n. gas-defense equipment, -lager, n. gas defense depot, -salbe, /. (MU.) protective ointment. 

Lager, n. bed, layer, stratum store, stock storehouse sediment, deposit camp bed, couch lair stand (for casks) Mach.) bearing, biish. -bestand, m. stock, inventory. 

Lager-bestMndigkeit, /. stability in storage, -bock, m. Mach.) pedestal. -buchse, -biichse,/. Mach.) bush, bushing, -butter, /. cold-storage butter. 

Lager-fiihigkeit, /. storability, stability in storage storage capacity, -fass, n. storage vat or cask, -festigkeit, /. stability in storage. 

Lager-gang, m. Geol.) bedded vein, sheet, sill, -hsus, n. warehouse, storehouse, -keller, m. storage cellar, -legierung, /. bearing alloy, -metall, n. biish metal, bearing metal. 

Lager-platz, m. storage place, depot camp site, -prozess, m. storage process, -raum, m. store room, warehouse room, -reibung, /. Mach.) bearing friction. 

Quarz-keil, m. (Optica) quartz wedge, -kiesel, m. quartz gravel, -kristall, m. quartz crystal, rock crystal. -lager, n. quartz deposit, -linse, /. quartz lens, -mehl, -pulver, n. quartz powder- -rohr, n., -rohre, /. quartz tube, -sand, m. quartz sand, -scheibe, /. 

Rollen-lager, n. roller bearing, -zug, m. block and tackle. 

Stein-korper, m. stony body, (Bot.) stone cell or cell cluster- -kraut, n. stonecrop (Sedum), also various other plants, -lager, n. jeweled bearing, -malz, n. glassy or vitreous malt, -mark, n. (Min.) lithomarge. -mauer, /, stone wall brick wall, -mehl, n. stone powder, -meissel, m. stone chisel, -metz, m. stonemason, -mortel, hard mortar concrete (Portland) cement badigeon, -nuss, /. ivory nut- -obst, n, stone fruit, -til, n, petroleum. 

Torf-kohle, /. peat charcoal, -koks, m. peat coke, -lager, n. peat bed peat yard, -masse, /. peat, -mehl, n. powdered peat, -moos, n. peat moss, specif, sphagnum moss, -mull, n. peat dust, peat litter, -rauchge-schmack, m. fiavor of peat smoke, -staub, m. peat dust, -teer, m. peat tar. -verkoh-lung, /. peat charring, -watte, /. peat wadding. 

Walzen-glas, n. cylinder glass, -gldttwerk, n. Paper) calender, -kessel, m. cylinder boiler, cylindrical boiler, -lager, m. roller bearing, -muhle, /. roller mill, roll crusher, -satz, m. 

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