lageretannin

Lageretannin is a term encountered in a limited portion of beer chemistry literature to describe tannin-like polyphenolic compounds associated with lager beers. It is not a broadly standardized name in mainstream chemistry, and its exact definition varies among sources. In general, lageretannin refers to condensed tannins (proanthocyanidins) and related polymeric phenolics that originate from malted barley, hops, and their processing during brewing and storage, and that can persist through the cold lagering phase.

Lageretannins are thought to contribute to some sensory and physical properties of lager beers, including mouthfeel and astringency, as well as to color stability and foam characteristics. The precise composition can overlap with common beer tannins and with oxidation-derived polymeric phenolics, making a clear boundary difficult.

Analytical work on lageretannin often employs polyphenol profiling techniques such as HPLC or spectrophotometric assays, but there is no universally accepted method or definition for this term. In practice, researchers may refer to tannins detected in lager beers or to polymeric phenolics linked to storage and aging.

Because the term is not widely standardized, its usage is mainly found in niche discussions rather than core beer chemistry references. It should be interpreted in context with the source material.