Beer Making Glossary

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EBC

European Brewing Convention. Continental standards-setting organization for brewing.

 

effervescence

The bubbling-up or fizz in beer caused by dissolved carbon dioxide gas. See carbonation, carbon dioxide.

 

endosperm

The starchy middle of a cereal grain that serves as the nutrientional reserve for the seed. It is the source of fermentable material for brewing. The endosperm of barley is hard and is described as "steely" in its original or unmodified state.

 

entire

Old term meaning to combine the first, middle, and last runnings into one batch of beer.

 

enzymes

Proteins that act as catalysts for most reactions. In brewing enzymes are involved in starch conversion, proteolysis, and yeast metabolism. Enzymes can be affected by conditions such as temperature, time, and pH.

 

epsom salts

Magnesium sulfate. A common mineral found in water, it is sometimes used to increase the magnesium content of water and make the water hard.

 

erythrodextrin

Tasteless intermediate dextrin. Positive reaction with iodine.

 

essential oil

The aromatic volatile liquid of the hop.

 

estery flavor

Similar to banana, pear, raspberry, apple or strawberry flavor, may include other fruits. Often accentuated by high fermentation temperatures and certain yeast strains. Also known as fruity flavor.

 

ethanol

The two carbon alcohol found in beer.

 

extract

Term used to refer to sugars derived from malt. Also, the commercially prepared syrups or dried products.

 

extract efficiency

The yield of fermentable sugar from the mash. This can be measured directly as degrees of specific gravity per gallon of wort, or as an absolute percentage of dry grain weight.

 

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