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.
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.