Beer Brands

Perceived Malt Aroma and Flavor: The character is primarily defined by pronounced coffee-like roasted barley and moderate roasted malt aroma and flavor. The distinctive feature of a dry stout — dry roastiness — is achieved through the use of roasted barley. Initial malt and light caramel flavors give way to a recognizable roasted-dry bitterness in the aftertaste. Perceived Hop Aroma and Flavor: The character of European hops in both taste and aroma can range from absent to mild.

Perceived Malt Aroma and Flavor: The malt characteristics in both taste and aroma range from medium-weak to medium intensity. Perceived Hop Aroma and Flavor: From strong to very strong, exhibiting a wide spectrum of characteristics (including floral, citrus, fruity (berries, tropical, stone fruits, and others), sulfuric, diesel-like, onion-garlic, catty, piney or resinous, and many others).

Perceived Malt Aroma and Flavor: Pronounced malt aroma and flavor. There may be a small amount of sulfuric aromas and flavors created by the yeast. The malt character is sometimes bready, reminiscent of slightly toasted malted barley. There should be no caramel character. Perceived Hop Aroma and Flavor: Hop aroma ranges from absent to weak. Hop flavor ranges from very weak to weak, created by noble-type hops.

Perceived Malt Aroma and Flavor: In lighter styles, characteristics of pale malt are present, ranging from weak to medium-weak. In darker styles, malt characteristics such as cocoa, chocolate, caramel, toffee, or biscuit may be present, ranging from weak to medium-weak. In darker styles, the astringency of roasted malt is acceptable if balanced with malty sweetness. Perceived Hop Aroma and Flavor: Ranges from weak to medium-strong.