Very low to medium malt flavor and aroma should be present. Low caramel malt aroma and flavor may be present.
Perceived Hop Aroma and Flavor:
Hop aroma is low to high. Hop ﬂavor is very low to high. Hop character can vary widely depending on variety and origin of hops used, and should reflect attributes typical of non-U.S. and non-British variety hops.
Fruity-estery ﬂavor and aroma can be low to high. Diacetyl should be absent or present at very low levels. DMS should not be present.