Hop aroma is very low to none. Diacetyl is typically medium-low to none. Dark reddish-brown to brown color. Average to good head retention. Malty, with fruity complexity and some caramelization character.
Hop flavor is low to none.
Hop bitterness is restrained. Diacetyl is medium-low to none. Some oak character may be present but not to the point of high astringency. The astringency should be like that of a wine, but no more than a well-aged red wine. Long aging and blending of young and well-aged beer may occur, adding to smoothness and complexity.