Blond / Blonde

A term used widely on the continent to describe a light-coloured type of beer. Breweries tend to use this term when they produce lighter or darker beers.

Vedett Extra Blond |  La Trappe Blonde

Bottle Fermentation (or Bottle Conditioning)

Bottle conditioned beers are either unfiltered so the final conditioning of the beer takes place in the bottle, or filtered and then re-seeded with yeast so that an additional fermentation may take place. Bottle fermentation allows a beer to mature and gain condition, as well as develop extra alcohol.

Dry Hopping

Dry hopping involves adding hops to the keg after fermentation, a technique which doesn't add bitterness but does re-introduce aromatic oils normally lost during the boiling process. The dry hops are allowed to soak in the beer for several weeks, giving off a burst of hoppy aroma.

Dubbel

The Flemish word for double. The term was first used in brewing by the Trappist Abbey at Westmalle for a beer they first produced in 1856, a brown beer of higher alcoholic strength than the witbier they had previously brewed for their own consumption.

Westmalle | La Trappe

Dunkel (or Dunkles)

The German name for dark beers which have a colour range from amber to a deep reddish brown and are characterised by their malty flavour. The traditional beer style of the Bavarian countryside, dunkel beers are mostly dark lagers but can also be wheat beers.

Erdinger