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.