Beer Glossary
This glossary defines the words used in the world of beer. Click a word to see its definition. To narrow your search, you can also select a letter below.
5 words for the letter E
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E
EBC
Unit of measurement for the color of malt and beer, defined by the European Brewery Convention. The higher the value, the darker the beer: a pilsner is generally between 5 and 10 EBC, a stout often exceeds 60 EBC.
Effervescence
Effervescence is caused by the release of the carbon dioxide held in the beer. It is measured in grams per liter. The amount of CO2 dissolved in beer ranges from 1 g/l for Real Ales to 7.5 g/l for beers with champagne-like effervescence.
Eisbock
An eisbock is a beer that has undergone a freeze distillation process. The principle is to partly freeze the beer, then remove the ice that forms, which is mostly water: the remaining beer is stronger and has more concentrated aromas.
From 2009 onward, the Scots of BrewDog and the Germans of Schorschbräu competed for the record for the strongest beer. An eisbock can reach 43% alcohol.
De Struise Brewers makes the double black, 26°, based on its Black Albert.
From 2009 onward, the Scots of BrewDog and the Germans of Schorschbräu competed for the record for the strongest beer. An eisbock can reach 43% alcohol.
De Struise Brewers makes the double black, 26°, based on its Black Albert.
Estaminet
Typical café of Flanders, where you can eat platters while enjoying a good beer. Traditional wooden games are often found there too.
Esters
Highly volatile aromas formed at the beginning of fermentation when the temperature is high. Esters give beer fruity aromas (banana, pear, apple...); spicy notes come rather from phenols.