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Category 60: Belgian Pale Ale

Color:

Gold to copper

Clarity:

Chill haze is acceptable at low temperatures.

Perceived Malt Aroma and Flavor:

Malt aroma should be low. Caramel or toasted malt flavor is acceptable.

Perceived Hop Aroma and Flavor:

Hop aroma and flavor is low but noticeable. Noble-type hops are commonly used.

Fermentation Characteristics:

Low to medium fruity-estery aromas and flavors are evident. Low levels of yeast-derived phenolic spicy flavors and aromas may be perceived. Diacetyl should not be perceived.

Body:

Low to medium

Alcohol by Volume:

4.10% – 6.30%

IBU:

20-30

SRM Color:

4-12