A characteristic that certain varieties of hops bring to the nose of a
beer.
EBC
The European Brewing Convention.The measuring of the color of beer.
Eisbock
The strongest of the bock beers. Produced by lagering beer in
very cold cellars to the freezing point of water, and removing
some of the iced water, thereby increasing the alcoholic strength
of the beer.
Endosperm
The nonliving part of the barley grain, which contains starch and protein
to feed the growing acrospire.
Enzyme
A complex protein that has the ability to form or break a particular
chemical bond.
Term used to describe the "fruity" aromatics and flavors of beer.
Apple, pear, grapefruit, strawberry, raspberry, and banana esters are often
produced during the respiration cycle of yeast.
Ethyl Alcohol
A colorless, combustible and potable liquid soluble in water,
chloroform, and methyl alcohol. The intoxicating element in beer,
wine, and spirits. Synonyms: alcohol, ethanol, grain alcohol.
Extract
(1) Malt extract. (2) The sugar derived from malt during the mashing
process.
