Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Perceived Malt Aroma and Flavor:
Low caramel malt aroma is allowable. Low level maltiness may include low caramel malt character.
Perceived Hop Aroma and Flavor:
Hop aroma and ﬂavor is high, exhibiting ﬂoral, fruity (berry, tropical, stone fruit and other), sulfur/diesel-like, onion-garlic-catty, citrusy, piney or resinous character that was originally associated with American-variety hops. Hops with these attributes now also originate from countries other than the USA.
Fruity-estery aroma and ﬂavor may be low to high. Diacetyl should not be perceived.