| Term | Definition |
|---|---|
| EBC | European Brewing Convention. An EBC scale is used to indicate colors in malts and beers.
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| Emulsion | The product of the dispersion of one liquid in another liquid, the dispersed phase particles being larger than colloidal size.
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| Enzymes | Catalysts that are found naturally in the grain. When heated in mash, they convert the starches of the malted barley into maltose, a sugar used in solution and fermented to make beer.
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| Essential | Any one of a class of odoriferous, volatile liquids, Oil insoluble in water, which are obtained from plants to which they impart odors and other characteristic properties.
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| Ester | Product of a reaction between an acid and alcohol. A volatile flavor compound naturally created in fermentation. Often fruity, flowery or spicy.
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| Estery | Aroma or flavor reminiscent of flowers or fruits.
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| Evaporation | The loss of water or volatile substances from liquids or solids.
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| Extract | The total solids contained in a liquid, (e.g., wort).
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