Fruity esters, reminiscent of dark fruit, merged with intense roastiness and maltiness. Hop aroma is usually also present. 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.