Bamberg-Style Weiss Rauchbier Belgian-Style Pale Ale

Bamberg-Style Weiss Rauchbiers are a range of color Belgian-Style Pale Ales are gold to copper. Chill haze is from pale to chestnut brown. Because yeast is present allowable at cold temperatures. Malt aroma is low. Low to appearance may appropriately be very cloudy. Smoky malt medium fruity-ester aromas are evident. Yeast-derived character ranging from low to high should be present in the phenolic spiciness may be perceived. Diacetyl aroma aroma. The aroma of a Weissbier with yeast is decidedly should not be perceived. Hop aroma is low but noticeable; fruity and phenolic. The phenolic characteristics are often noble-type hops are commonly used. Malt aroma is low. described as clove-like, nutmeg-like, mildly smoke-like or Caramel or toasted malt flavor is acceptable. Hop flavor is even vanilla-like. Banana-like ester aroma is often present low but noticeable. Hop bitterness is low but noticeable. at low to medium-high levels. Hop aroma is not perceived. Low to medium fruity-ester flavors are evident. Low levels In darker versions a detectable degree of roast malt may be of yeast-derived phenolic spicy flavors may be perceived. present without being robust. Smoky malt flavor ranging Diacetyl flavor should not be perceived. Body is low to from low to high is present. Smoke character is not harshly medium. phenolic, but rather very smooth, almost rendering a