Glossary E

Glossary

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Glossary E

• 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.

• Emulsification

The chemical action of breaking up fats and oils into small particles to facilitate removal from the surface.

• Endosprem

The nonliving part of the barley grain, which contains starch and protein to feed the growing acrospire.

• Enzyme

An organic protein substance produced by living cells and which acts as a catalyst in biological and biochemical changes such as synthesis, hydrolysis, oxidative degradation and isomerization. The name of the enzyme is usually formed from the name of the substrate to be broken down with the addition of the final syllable -ase.

• Erythrodextrin

Tasteless intermediate dextrin. Violet to red reaction with iodine.

• Essential Oil

The aromatic volatile liquid from the hop.

• Esters

Volatile flavor compounds which form through this interaction of organic acids with alcohols during fermentation. Often fruity, flowery or spicy. Some of the more common esters are ethyl acetate, isoamyl acetate, and ethyl hexanoate. Ethyl acetate imparts a fruity solvent overtone and is typically found in British ales. Isoamyl acetate imparts a banana flavor and ethyl hexanoate has a very strong flavor reminiscent of apples. Associated with wild-yeast fermentation, although esters also arise in high-gravity brewing even with pure cultures. Some top fermenting yeast strains are prized for their ability to create esters.

• Ethanol

Ethanol is a flavor enhancer in addition to its more direct roles of producing a warming effect and contributing to perceived sweetness and body.

• 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.

• Equivalent Weight

The weight in grams of a substance, which combines with or displaces one gram of hydrogen it is usually obtained by dividing the formula weight by the valence.

• European Brewing Convention Method (EBC)

In Europe, the standard method for determining beer color is the European Brewing Convention method (EBC). Color measured as degrees EBC. To convert to Standard Research Method (SRM) color values use the following equation for a reasonable approximation SRM = 0.375 ´ EBC + 0.46.

• Extract

The total amount of soluble constituents from the malt is usually reported as a percent on the basis of weight. Extract can be expressed on a weight to volume basis using the following formula kg extract/hl = (°P) ´ (SG). For example, 1.2 hectoliters of wort at 13 °P with a SG of 1.050 has 13.65 kg of extract/hl or 16.38 of extract for 1.2 hectoliters. If 22 kilograms of grain is used the yield is (16.38 ´ 100)/22 = 74.5%.