In its earliest days of being written, Mycenaean Greek was written using a syllabary. Low to medium caramel malt and dark roasted malt ﬂavors are evident. When yeast is present, the beer should have a yeasty taste and a fuller mouthfeel. Fermentation Characteristics: Fruity-estery aroma and flavor may be low to excessive. Horsey, leathery or earthy aromas contributed by Brettanomyces could also be evident however should have a very low proﬁle as these beers are not excessively aged.
Though there is little evidence suggesting that traditionally made Scottish Heavy Ale exhibited peat smoke character, the present marketplace gives many examples with peat or smoke character present at low to medium levels. Perceived Hop Aroma & Flavor: Hop aroma is high, derived from any variety of hops. Perceived Hop Aroma & Flavor: English, American or noble-sort hop aroma ought to be low to medium.
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor isn’t perceived. Fermentation Traits: Balanced, clove-like phenolic and fruity-estery banana notes produce a well-rounded ﬂavor and aroma. Fermentation Characteristics: The phenolic and estery aromas and flavors typical of Weissbiers are present however less pronounced in Bernsteinfarbenes Weissbiers. Low to medium biscuit or toasted malt character may additionally be present.
Assertive smoked wheat malt aromas and flavors are medium to medium-excessive with aroma dominated by oak smoke. Perceived Malt Aroma & Taste: Malty, caramel aroma may be present. Fermentation Characteristics: Low to medium-low ranges of fruity-estery ﬂavors are appropriate. Perceived Malt Aroma & Taste: Low to medium malt sweetness. Fruity-estery and very low diacetyl characters are acceptable, however ought to be minimized in this form of Bitter.
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor needs to be low to medium-low, present but not dominant. Fermentation Characteristics: Oatmeal is used within the grist, resulting in a nice, full ﬂavor with out being grainy. Though there’s little evidence suggesting that historically made Sturdy Scotch Ales exhibited peat smoke character, the present market affords many examples with peat or smoke character current at low to medium levels.