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Beer terms starting with: d

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dark In appearance, deep brown or black in color; in flavor, rich with flavors and absent of light fruity or spicy notes.
  
dark fruit Bearing the scent or taste of plums, figs, dates, cherries and/or grapes.
  
decoction mashingA mashing method in which quantities of wort are extracted, heated and restored to the rest of the wort.
  
deep Heavy or complex in flavor.
  
delicate Mild, soft or dainty in flavor or mouthfeel.
  
DiacetylUsually an off flavor, but a desired characteristic of some English ales. Identified by a butter or butterscotch flavor and a milkiness on the palate (sometimes, soapy or oily flavors are present, too). Caused by cold, interrupted or inhibited fermentation.
  
Dimethyl Sulfide (DMS)An off flavor. With a taste evocative of creamed corn, cabbage, tomatoes and other vegetables, DMS is derived from malt, can be detected in wort, and is reduced by a vigorous boil. Acceptable in moderation in some styles, such as Munich helles, American lagers and pilsners.
  
dirty Contains off flavors or undesirable traits.
  
dissipate In head, to fade.
  
doughy   Having the flavor or texture of uncooked bread dough.
  
draft or draught beerBeer poured from a tap system into a glass.
  
dried fruit Having the flavor or scent of raisins, prunes and/or dried cherries.
  
drinkableA subjective term used the characterize beer that is easy to drink.
  
dry Lacking sweetness or a refreshing quality on the palate.
  
dry-hoppingAdding hops to beer during fermentation to acquire aromatic hop oil, which is usually lost during earlier brewing processes.
  

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