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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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