Appearance should be bright; chill haze should not be present.
Perceived Malt Aroma and Flavor:
A malty sweet aroma and flavor should be present.
Perceived Hop Aroma and Flavor:
Hop aroma and ﬂavor is moderate and pronounced, derived from late hopping (not dry hopping) with noble-type hops.
Very low levels of DMS aroma and ﬂavor, usually below most people’s thresholds, may be detectable by trained or sensitive palates. Other fermentation or hop-derived sulfur aromas and flavors may be perceived at low levels. Fruity-estery aromas and ﬂavors should not be perceived. These are well attenuated beers.
The head should be dense, pure white and persistent.