Residual malt sweetness is low to medium. Torriﬁed or malted wheat is often used in quantities of 25 percent or less. Malt attributes such as biscuity or low levels of caramel are present.
Perceived Hop Aroma and Flavor:
English, American or noble-type hop aroma should be low to medium. English, American or noble-type hop ﬂavor should not be assertive and should be well balanced with malt character.
Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Low to moderate fruity-estery character is acceptable. No diacetyl or DMS character should be apparent.
Low to medium-low
The overall impression is refreshing and thirst quenching.