Low, but providing foundation for the overall balance.
Perceived Hop Aroma and Flavor:
Low to medium and characterized by European-type hops: floral, herbal and/or woody traits are common.
Fruity-estery aromas and ﬂavors are medium to high. Diacetyl should not be perceived. Very low levels of Brettanomyces yeast-derived ﬂavors that are slightly acidic, fruity, horsey, goaty and/or leather-like, may be evident but are not required. Fruitiness and spicy black pepper derived from Belgian yeast is common. These beers are well attenuated and often bottle conditioned contributing some yeast character and high carbonation.