Low to low-medium caramel malt and dark roasted malt aromas may be evident. Low to low-medium caramel malt and dark roasted malt ﬂavors are evident. Astringency and burnt character of roast malt should be absent.
Perceived Hop Aroma and Flavor:
Hop aroma and ﬂavor is medium-high to high, with fruity, citrusy, piney, ﬂoral, herbal or other aromas derived from hops of all origins.
Fruity-estery aromas and ﬂavors should be low to medium. Diacetyl should not be perceived.