Here are the definitions for the letter "l"

Lager

Beers produced with bottom-fermenting yeast strains, at colder fermentation temperatures than ales, to produce a cleaner, crisper tasting beer.

Lagering

From the German word for storage. The process of maturation for a set period of time at cold temperatures (close to 0?C /32?F) to settle residual yeast and create carbonation.

Lambics

Geueze, Fruit Lambic, Faro. Lambic beers are perhaps the most individualistic style of beer in the world. Lambics are produced in tiny quantities immediately south of the Belgian capital, Brussels. Lambic brewers use native wild yeasts in the open-air fermentation process to produce these specialties. This unusual fermentation, in conjunction with extended aging in ancient oak barrels, imparts a unique vinous character with a refreshing sourness and astonishing complexity. Lambics labeled as Gueuze are a blend of young and old beers. Such blending results in a sharp champagne-like effervescence and tart, toasty flavors. Those labeled as Faro have had sugar, caramel, or molasses added in order to impart a note of sweetness. Lambic beers, however, are more often seen in the US when they have been flavored with fruits. Kriek (cherry) and Framboise (raspberry) are the most popular and traditional fruits employed. Other exotic fruits are widely used in juice form in the more commercial examples of lambic beer, much to the consternation of purist connoisseurs.

Lauter

From the German word to clarify. To run the wort from the mash tun using a system of sharp rakes to extract the malt sugars.

Lauter tun

See Mash tun.

Length

The amount of wort produced each time the brew house is in operation.

Light-struck

Having a skunk-like smell due to exposure to light.

Liquor

The brewer's word for the water used in the brewing process during malting, mashing and sparging.