....Mac an Bhaird Brewery 
& Brew School
D
- Dark Bock
- A bock beer brewed with dark roasted malt. See bock .
- Dark Mild
- An English term for mildly hopped ales that are brewed
with roasted malt. Most are dark brown in color and full bodied, but
have a relatively low alcohol content.
- Dark/Pale Double Bock
- Dark: A double bock brewed with dark roasted malt. Pale:
A double bock brewed with malt that has been dried instead of roasted.
See double
bock.
- Decarbonate
- To remove carbonate and bicarbonate ions from water, either
by boiling or by adding chemicals.
- Decoction
- A method of mashing that boosts the temerature from one
step to the next by removing a portion of the mash, boiling it, and returning
it to the main kettle.
- Degrees of Extract
- A measure of yield used by homebrewers; the specific
gravity of one gallon of wort made from one pound of malt.
- Dextrins
- Unfermentable sugars that yeast is unable to metabolize,
that are left in the beer. Dextrins are responsible for the body in the
finished beer.
- Dextrinase
- An amylolytic enzyme that breaks down the 1-6 bonds that
hold dextrins together.
Dextinization
- The enzymatic process of degrading soluble starch molecules
to dextrin molecules.
- Diacetyl
- A powerful aromatic compound that imparts the flavor of
butter or butterscotch to beer.
- Diastase
- A collective term for all the amylase enzymes in malt.
- Diastatic Power
- A measure of the total amylase content of a given sample of malt;
usually expressed in degrees Lintner.
- Diatomaceous Earth
- The refined skeletons of ancient marine organisms, which
are frequently used as a filtration medium.
- Dimethyl Sulfide/DMS
- A powerful aromatic compound that imparts a sweet creamed-corn
smell to lager mashes. In finished beer it imparts a malty quality or,
at higher levels, the taste of cooked vegetables.
- Dissociates
- Ionizes.
- Distillation
- Removes all ions from water.
- Dortmunder
- A gold-colored, bottom-fermented beer from Dortmund, Germany's
largest brewing city.
Double Bock, or
Dopplebock
- A stronger bock beer, though not necessarily double the
strength. The original of the style was brewed by the Italian monks of
the order of St. Francis of Paula in Bavaria to help them though their
Lenten fast.
Draff
- The solid matter remaining in the mash tun after the malt
starch has been converted to sugar.
- Draft Beer
- Keg beer served on tap.
- Dropping bright
- Yeast settlement in mass produced beer.
- Drunk
- Past participle of 'drink'.
- Dry Beer
- A term for light-bodied brews with little aftertaste and
more alcohol.
Dry Hopping
- The process of adding extra hops to the beer during fermentation
to enhance its aroma.
- Dry Stout
- The Irish version of stout, slightly more bitter and higher
in alcohol than the English sweet stout.
- Dunkel
- German word for 'dark', as in color.
- Dunkelweizen
- A dark, wheat beer.