Make Beer At Home

Enzyme A biological catalyst consisting of protein.

Essential oils The aromatic component of hops.

Ester A class of substances produced by yeast; affords distinctive, sweet aromas to beer.

Ethanol The principal alcohol in beer; it is the major fermentation product of brewing yeast and affords the intoxicating property to the beverage. Originally called ethyl alcohol.

Evaporation A measure of the water loss during wort boiling.

Excise Tax on alcoholic beverages levied by government agencies.

Exo enzymes Hydrolytic enzymes that chop bonds at the ends of substrate molecules, thereby yielding small products generally assimilable by organisms (examples are _-amylase and carboxypeptidase).

Exogenous enzymes Enzymes added to the brewing process from outside sources (i.e., not from malt or yeast).

Feed grade barley Barley that yields a relatively low level of extractable material after conventional malting and mashing.

Fermentability The extent to which a wort can be used successfully by yeast to produce ethanol.

Fermentation The process by which sugars are converted into ethanol by yeast.

Filtration The clarification of beer (sometimes people refer to the recovery of wort from spent grains as filtration, but strictly speaking, this is wort separation).

Fingerprinting The differentiation of yeasts (or barleys) by analyzing the pattern of DNA fragments produced from them.

Finings Materials used to clarify wort, and especially beer; they interact with solid materials and cause them to sediment.