ow to a very high degree of cloudiness is typical of these beers. Starch, yeast, hop, protein, and/or other compounds contribute to a wide range of hazy appearances within this category.
Perceived Malt Aroma and Flavor:
Low to medium-low malt aroma and flavor may be present.
Perceived Hop Aroma and Flavor:
Medium-high to very high hop aroma and flavor are present, with attributes typical of hops from any origin.
Medium-low to medium-high fruity esters may be present, and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
Medium-low to medium-high. A silky or full mouthfeel may contribute to the overall flavor profile.
Grist may include oats, wheat, or other adjuncts to promote haziness. The term “juicy” is frequently used to describe the taste and aroma attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes.