Pronunciation: [lˈɔːtə] (IPA) 
The word "lauter" is spelled with the letters L-A-U-T-E-R. The phonetic transcription of this word is /ˈlaʊtər/. The first sound is a voiced labiodental fricative /v/, followed by an unvoiced alveolar stop /t/. The third sound is an unvoiced open-mid back rounded vowel /ɔ/ and the final sound is an unvoiced alveolar fricative /s/. In English, "lauter" is an adjective that means "pure" or "clear," often used to describe liquids.
Lauter is a term used in brewing and refers to a specific process in the production of beer. It is derived from the German word "lautern," meaning "to clarify."
Lautering is the step in brewing where the mash, consisting of malted grains and water, is separated into two components: the clear liquid extract called wort and the residual solid material known as spent grain. This process aims to remove the cereal solids and other unwanted particles from the wort, which will be subsequently fermented to produce beer.
The lautering process typically involves transferring the mash into a vessel called a lauter tun or mash tun, designed with a false bottom or screens to separate the liquid from the solid particles. The wort is then drawn off the vessel while leaving the spent grain behind. This separation is achieved through a combination of techniques such as recirculation, vorlauf (repeatedly recirculating the initial runnings until they clear), and rinsing the grain bed with hot water.
Lautering is a crucial step that not only clarifies the wort but also helps in achieving desirable beer characteristics, such as clarity, color, and flavor. It ensures that the wort is free from unwanted tannins, proteins, and other components that may negatively impact the final product's quality. The lautering process sets the stage for the fermentation and subsequent steps in brewing, ultimately leading to the creation of a well-crafted beer.
The word "lauter" originated from the German language. It comes from the Middle High German word "luter" which means "pure" or "clear". The term was commonly used in brewing to refer to the filtration process of separating the liquid, or wort, from the solid residue, or grains, during beer production. Over time, "luter" evolved into "lautern" in Middle High German, and eventually became "lauter" in modern German. The term has also been adopted and used in brewing contexts in other languages.
