Roasted malt character of caramel and chocolate should be evident, smooth and not bitter. Hop flavor and aroma are optional, but should not overpower the overall balance. The extremely rich malty flavor and aroma is balanced with assertive hopping and fruity-ester characteristics. Perceived bitterness can be moderate, balanced with malt character, to very high in the darker versions. Roasted malt astringency and bitterness can be perceived moderately, but should not overwhelm the overall character.
Hop aroma can be subtle to overwhelmingly floral.
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