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tied up in the medium maltiness. Malts should carry a character of toast and dough, but shouldn’t contain the deeper malt aromas of caramel, biscuit, or darkened toast. Hop aromas should have herbal, spicy and/or floral qualities and can be low to medium-low. Yeast character should be clean. Mouthfeel Medium body on the palate. It can have a smooth quality and creamy texture carried by the medium carbonation. Alcohol warmth is low if present at all. Taste Medium to moderately high malt flavors presenting the soft sweetness of bread dough, basic to Pilsner malt with an added hint of light toast. Hop bitterness and flavor should remain medium to medium-low. Bitterness should bring slight balancing to the malt, while flavor will be spicy, herbal, or floral. Clean lager character.

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