Very pale straw to very light gold in color, and generally cloudy. Head retention should be quite good and of a moussy character. The flavor of unmalted wheat is typically noticeable. Coriander, citrus and mild phenolic flavors contribute to a complex and elegant character. A very slight lactic acidity resulting from a limited Lactobacillus fermentation is present in some examples, providing a refreshing quality, and is absent in others.
Hop flavor is low to none.
Hop bitterness is typically restrained, and some bitterness may also be contributed by bitter orange peel. Light to medium body. Effervescent character of high carbonation. In some instances a very limited Lactobacillus fermentation, or actual addition of lactic acid, is done.