A medium to high malt flavor often characterized by toffee or caramel aspects is typical. A slight musty or woody character may be present. Hop bitterness is often modest, though subtle and restrained hop flavors may occur. Diacetyl low to none. Alcohol level is medium to strong and gives a warming sensation.
Crystal malt plays a prominent role in some examples.
A variety of continental hops displaying very subtle floral or spicy aromas and flavors may be used. Some examples are now brewed with lager yeast fermented at higher temperatures. Water is generally soft and imparts a smooth flavor profile.