Watercolor painting styles are distinctive and personal. Beers containing non-standard components or aged in flavor-imparting vessels would be categorized elsewhere. Perceived Hop Aroma & Taste: Earthy and herbal English-variety hop character needs to be perceived, but may result from the skillful use of hops of different origin. Fruity-estery aromas, if evident, are low. Diacetyl character shouldn’t be perceived.
Further notes: When utilizing these pointers as the idea for evaluating entries at competitions, Scottish Light Ale could also be split into two subcategories: conventional (no smoke character) and peated (low stage of peat smoke character). Hop flavor is excessive and balanced with different beer attributes. Additional notes: Pale American-Belgo-Style Ales are either 1) non-Belgian beer types portraying the distinctive characters imparted by yeasts usually used in big, fruity Belgian-style ales, or 2) defined Belgian-style beers displaying a singular character of American hops.
Fermentation Traits: A rich, usually sweet and complicated fruity-estery character can contribute to the profile of Strong Ales. Extra notes: Such beers exhibiting wood-derived characters or characters of liquids beforehand aged in wood are characterised as Wooden-Aged Bitter Beer. Perceived Malt Aroma & Taste: Oak-smoked wheat malt comprises the entire grain invoice.
Perceived Hop Aroma & Flavor: Low to medium. Perceived Malt Aroma & Flavor: Extremely wealthy malty flavor, often expressed as toffee or caramel, and may be accompanied by very low roasted malt astringency. Perceived Malt Aroma & Flavor: Malt perception, both in flavor and aroma, varies extensively depending on style. Perceived bitterness: Medium-excessive to very excessive and balanced with rich malt character.
Further notes: When utilizing these guidelines as the basis for evaluating entries at competitions, competitors organizers could choose to create subcategories which reflect English and American hop character. Horsey, goaty, leathery and phenolic character and acidity produced by Brettanomyces may additionally be present but must be at low levels and balanced with different flavors.