Bitterness is medium to high. Medium to high hop flavor with medium hop aroma. Toasted caramellike maltiness in aroma and flavor. Slight esters are acceptable. Often fermented in shallow vessels.
Bitterness is medium to high.
Very low hop flavor, and no hop aroma. Light to, medium body. Low fruitiness and esters. Traditionally fermented warm but aged at cold temperatures. Very low diacetyl is okay.