Chill haze is acceptable at low temperatures. Slight yeast haze is acceptable for bottle conditioned examples.
Perceived Malt Aroma and Flavor:
Low to medium candy-like caramel malt sweetness should be present in flavor. A toasted malt character should be present and there may be a slight roast barley or roast malt presence.
Perceived Hop Aroma and Flavor:
Not perceived to medium
Fermentation Characteristics:
Low levels of fruity-estery aroma and flavor are acceptable. Diacetyl levels may range from absent to very low.