Generally beers in this category are light to medium in body. Malt aroma is low to medium-low. Fruity esters dominate the aroma, while hop character, complex alcohols, herbs, spices, low Brettanomyces character and even clove and smoke-like phenolics may or may not be evident in the overall balanced beer. Malt flavor is low but provides foundation for the overall balance. Hop bitterness is moderate to moderately assertive. Herb and/or spice flavors may or may not be evident. Fruitiness from fermentation is generally in character. A balanced small amount of sour or acidic flavors is acceptable when in balance with other components. Earthy, cellar-like, musty aromas are okay. Diacetyl should not be perceived. Chill or slight yeast haze is okay. Often bottle conditioned with some yeast character and high carbonation. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.
Original Gravity (Plato): 1.055-1.080 (14-19.5 Plato)
Apparent Extract/Final Gravity (Plato): 1.004-1.016 (1-4 Plato)
Alcohol by Weight (Volume): 3.5-6.6 (4.5-8.5)
Bitterness (IBU): 20-40
Color SRM (EBC): 4-14 (8-28 EBC)