Here are the definitions for the letter "d"

Dank

Having a moldy smell.

Decoction

System of mashing to increase conversion of starches to sugars during which portions of the mash are removed, heated, and then returned to the mash tun.

Dextrin

An unfermentable carbohydrate present in malted barley to varying degree; dextrin content is associated with a beer's palate and mouthfeel. Lower kiln temperatures during malting produce more dextrin and less sugar, while higher temperatures produce less dextrin and more sugars.

Diacetyl

A volatile compound that gives beer a butterscotch flavor, measured in parts per million.

Dimethyl Sulfide (DMS)

A sulfur compound resulting from poor wort processing that imparts a taste and aroma of sweet corn.

Dosage

A measure of yeast and/or sugar added to the cask or bottle to facilitate secondary fermentation.

Draft (Draught)

The process of dispensing beer from a bright tank, cask, or keg. May also be used to describe the carbon dioxide injected into the beer container prior to sealing.

Draft Cider

Cider is made from fermented apple juice. As with wine, the character and quality of the resulting product will bear heavily on the variety and quality of the fruit used. The cooler climate of Vermont is well suited to high quality apple production, and produces a sizeable amount of quality sparkling hard cider. The finest ciders in North America may well emanate from the province of Quebec in Canada, which has an established artisinal cider industry with historical ties to Normandy cider. These Quebecois ciders are slowly starting to appear on the US market.

Dry

A tasting term describing a sharp, not sweet palate.

Dryhopping

The addition of dry hops to fermenting or aging beer to increase its hop character or aroma.