Color: Pale to copper Clarity: Chill haze, yeast haze and general turbidity is acceptable. Perceived Malt Aroma & Flavor: Malt aroma is medium-low to medium. Malt flavor is medium to high with malt sweetness present. Perceived Hop Aroma & Flavor: Not present to very low Perceived Bitterness: Very low Fermentation Characteristics: These beers can vary significantly in character. Fruity ester and yeasty aromas are medium to high. Diacetyl should not be 30 present. Bread/bakers’ yeast is traditionally used for fermentation and may produce flavors and aromas of complex alcohols, clove-like phenolics and banana fruitiness. Body: Medium to full Additional notes: Juniper aroma and flavor should be present due to the use of juniper boughs/branches and berries in the brewing process Original Gravity (°Plato) 1.060-1.090 (14.7-21.6 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.016-1.040 (4-10 °Plato) • Alcohol by Weight (Volume) 5.6%-6.8% (7.0%-8.5%) • Hop Bitterness (IBU) 3-16 • Color SRM (EBC) 4-12 (8-24 EBC)
