Appearance should be bright; chill haze should not be present.
Perceived Malt Aroma and Flavor:
Malt aroma and flavor are pronounced. Low levels of yeast-produced sulfur aromas and flavors may be present. Malt character is sometimes bready and suggestive of lightly toasted malted barley. There should be no caramel character.
Perceived Hop Aroma and Flavor:
Hop aroma is not perceived to low. Hop flavor is very low to low, derived from noble-type hops.
Fermentation Characteristics:
Fruity-estery aromas and flavors should not be perceived. Diacetyl should not be perceived. DMS should not be perceived. A very low level of fermentation-derived sulfur attributes may be evident in balance with other characters.