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European Brewing Convention. Continental standards-setting organization for brewing.
The bubbling-up or fizz in beer caused by dissolved carbon dioxide gas. See carbonation, carbon dioxide.
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.
Old term meaning to combine the first, middle, and last runnings into one batch of beer.
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.
Magnesium sulfate. A common mineral found in water, it is sometimes used to increase the magnesium content of water and make the water hard.
Tasteless intermediate dextrin. Positive reaction with iodine.
The aromatic volatile liquid of the hop.
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.
The two carbon alcohol found in beer.
Term used to refer to sugars derived from malt. Also, the commercially prepared syrups or dried products.
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.