Juicy or Hazy Strong Pale Ale

Notater

Grist may include oats, wheat, or other adjuncts to promote haziness. Lactose may be used to enhance body and balance. Lactose should not lend to, or overwhelm, the flavor character of these beers. The term "juicy" is frequently used to describe taste and aroma attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes. Likewise the term "hazy" is frequently used to describe the appearance of many examples of these beers. However, some versions may exhibit very low cloudiness. These beers can exhibit astringency and heat (sometimes referred to as "hop burn") as a result of very high hop usage rates and excessive contact time in beer, which can detract from balance and drinkability when present above low levels.

Farge

Straw to light amber

Klarhet

Can vary widely from very low haze to very high degree of cloudiness. Starch, yeast, hop, protein or other compounds contribute to a wide range of hazy appearance within this category.

Maltaroma og -smak

Low to medium-low malt aroma and flavor may be present

Humlearoma og -smak

Medium-high to very high hop aroma and flavor are present, exhibiting a very wide range of attributes, especially fruity, tropical, juicy, and many others.

Bitterhet

Low to medium. The impression of bitterness is soft and well-integrated into overall balance and may differ significantly from measured or calculated IBU levels.

Gjæringskarakter

Medium-low to medium-high fruity esters may be present and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.

Fylde