Coffee-like roasted barley and roasted malt aromas are prominent. Low to medium malt sweetness with low to medium caramel, chocolate, and/or roasted coffee ﬂavor should be present, with a distinct dry-roasted bitterness in the ﬁnish. Astringency from roasted malt and roasted barley is low. Slight roasted malt acidity is acceptable.
Perceived Hop Aroma and Flavor:
Medium to high, often with citrusy and/or resiny hop qualities typical of many American hop varieties.
Fruity-estery aroma and flavor is low. Diacetyl should be negligible or not perceived.