Alcoholic strength should be evident, along with a deep, complex malt flavor. The finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness and warming character. Very full-bodied and rich, with intense flavors and perceptible alcohol presence. Carbonation is relatively low. Roasty, fruity, and bittersweet, with a notable alcohol presence.
Dark fruit melds with roasty, burnt, almost tar-like sensations.
Brewed to high gravity and hopping level in England for export to the Baltic States and Russia. Well-modified pale malt, with generous quantities of roasted grain. Flavor and aroma hops should include English varieties for authenticity. Alkaline water would balance the abundance of acidic roasted grain in the grist.