Only the categories listed are included. May have a moderate toasted malt aroma. Diacetyl low to none. Dark gold to copper to medium amber. Malty, balanced with a pronounced hop bitterness.
Balance is generally about even between malt and hops.
Diacetyl low to none. Medium to medium high carbonation. Large shallow fermenters are used. Originally, in the absence of handy ice or refrigeration, the locally cool ambient temperatures of the San Francisco peninsula led to a beer that was fermented with lager yeast, but at temperatures that were at the cool end of the ale temperature range. Similar to American pale ale, although typically less fruity.