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• Bock
  ...oderately low to no noble hop aroma, often with a spicy quality. Clean. No diacetyl. Fruity esters should be low to none. Some alcohol may be noticeable. May h ...re so in the balance than in other bocks). Clean, with no fruity esters or diacetyl. Well-attenuated, not cloying, with a moderately dry finish that may taste
  18 KB (2,877 words) - 16:03, 30 March 2011
• American Blonde Ale
  ...have a low to medium hop aroma, and can reflect almost any hop variety. No diacetyl. ...ce is normally towards the malt. Finishes medium-dry to somewhat sweet. No diacetyl.
  4 KB (636 words) - 23:37, 23 February 2008
• Witbier
  ...roma is optional, but should never overpower the other characteristics. No diacetyl. Vegetal, celery-like, or ham-like aromas from certain types of spices are ...-like, or soapy flavors from certain types of spices are inappropriate. No diacetyl.
  8 KB (1,249 words) - 12:12, 5 July 2011
• Wee Heavy
  ...y also be present, adding complexity. Caramelization often is mistaken for diacetyl, which should be low to none. Low to moderate esters and alcohol are often ...and bitterness are low to medium-low, so malt impression should dominate. Diacetyl is low to none, although caramelization may sometimes be mistaken for it. L
  6 KB (940 words) - 14:56, 24 November 2010
• Cream Ale
  ...te. Faint esters may be present in some examples, but are not required. No diacetyl. ...sweet from the corn, malt, and sugar. Faint fruity esters are optional. No diacetyl.
  6 KB (932 words) - 03:41, 1 March 2013
• Amber Lager
  ...y only be present at relatively low levels, yet noticeable. Fruity esters, diacetyl, and chill haze should be absent. ...negligible to evident. Light fruity esters are acceptable. Chill haze and diacetyl should be absent.
  2 KB (305 words) - 14:09, 26 October 2007
• Belgian Pale Ale
  ...racter optionally blended with background level peppery, spicy phenols. No diacetyl. ...t byproducts may be perceived. Low caramel or toasted malt flavor is okay. Diacetyl should not be perceived. Chill haze is allowable at cold temperatures.
  5 KB (734 words) - 14:49, 24 October 2007
• English Brown Ale
  ...of dark fruits such as plums and/or raisins. Very low to no hop aroma. No diacetyl. ...flavor. Moderately sweet finish with a smooth, malty aftertaste. Low to no diacetyl.
  5 KB (803 words) - 14:51, 24 November 2010
• Rauchbier
  ...oma may be very low to none. Clean, lager character with no fruity esters, diacetyl or DMS. ...hop flavor moderate to none. Clean lager character with no fruity esters, diacetyl or DMS. Harsh, bitter, burnt, charred, rubbery, sulfury or phenolic smoky c
  8 KB (1,269 words) - 19:47, 15 October 2007
• Stout
  ...colate, cocoa and/or grainy secondary notes. Esters medium-low to none. No diacetyl. Hop aroma low to none. ...e creaminess, medium-low to no fruitiness, and medium to no hop flavor. No diacetyl.
  31 KB (4,799 words) - 01:25, 1 April 2009
• Roggenbier
  ...ps are acceptable. Can have a somewhat acidic aroma from rye and yeast. No diacetyl. ...moderate noble hop flavor acceptable, and can persist into aftertaste. No diacetyl.
  6 KB (949 words) - 12:52, 16 October 2007
• Lambic
  ...are commonly fruity with aromas of apples or even honey. No hop aroma. No diacetyl. ...character is undesirable. Hop bitterness is low to none. No hop flavor. No diacetyl.
  19 KB (2,939 words) - 14:27, 22 September 2007
• American Rye Beer
  ...may be part of the overall flavor/aroma profile. As in the paler versions, diacetyl should not be perceived. If entries in this category are packaged and serve
  3 KB (442 words) - 14:20, 31 October 2007
• Specialty Belgian Beer
  ...f Belgian microbiota, most commonly Brettanomyces and/or Lactobacillus. No diacetyl.
  8 KB (1,289 words) - 19:52, 22 October 2007
• Berliner Weisse
  ...cter may develop. A mild Brettanomyces aroma may be present. No hop aroma, diacetyl, or DMS. ...ted, as may a restrained fruitiness (both are optional). No hop flavor. No diacetyl or DMS.
  8 KB (1,315 words) - 18:42, 20 November 2011
• Scottish Light Ale
  ...caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma i ...w to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to
  5 KB (716 words) - 14:41, 24 October 2007
• Dark American Lager
  ...have low levels of yeast character (green apples, DMS, or fruitiness). No diacetyl. ...ranges from none to low levels. Hop bitterness at low to medium levels. No diacetyl. May have a very light fruitiness. Burnt or moderately strong roasted malt
  3 KB (456 words) - 17:06, 11 October 2007
• Irish Red Ale
  ...el=Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Moderate carbonation. Smooth. Moderate |comments=Sometimes brewed as a lager (if so, generally will not exhibit a diacetyl character). When served too cold, the roasted character and bitterness may
  4 KB (598 words) - 11:51, 18 November 2010
• Mild Ale
  ...tty, chocolate, or lightly roasted. Little to no hop aroma. Very low to no diacetyl. ...ance but not enough to overpower the malt. Fruity esters moderate to none. Diacetyl and hop flavor low to none.
  12 KB (1,852 words) - 14:57, 25 May 2015
• Vienna Lager
  ...intense than Oktoberfest. Clean lager character, with no fruity esters or diacetyl. Noble hop aroma may be low to none. Caramel aroma is inappropriate. ...p. Noble-type hop aromas and flavors should be low or mild. Fruity esters, diacetyl, and chill haze should not be perceived.
  5 KB (737 words) - 14:52, 24 November 2010

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