Appearance should be bright; chill haze should not be present.
Perceived Malt Aroma and Flavor:
A variety of malts including wheat may be used to produce medium-low to medium malt aroma and flavor. Roast malt attributes may be present at very low levels.
Perceived Hop Aroma and Flavor:
Low to medium. Character should reflect traditional German noble hops.
Fermentation Characteristics:
Fruity-estery aroma should be absent or very low. Fruity-estery flavors can be low. No diacetyl should be perceived.
Body:
Medium
Additional Notes:
The Altbier style is originally from the Dusseldorf area. The overall impression is clean, crisp and flavorful with a dry finish.