Aroma
Very low diacetyl and DMS aromas, if perceived, aromas may be evident since this is a beer fermented with are characteristic of this style and both may accent malt ale yeast, but not with traditional wheat beer yeast. aroma. Hop aroma is low to medium-low, deriving from Diacetyl and phenolic aromas should not be perceived. Slightly sweet malt character is evident. aroma is very low.
Aparência
They Bohemian-Style Pilseners are straw to light amber. There are made with a high proportion (as much as 80%) of dark should be no chill haze. Its head should be dense and rich. wheat malt as well as other specialty toasted and dark A toasted, biscuit-like, bready malt aroma with low levels specialty malts, and has high malt character with aromas of of fermented malt derived sulfur compounds may be toasted or nut-like malt, but not caramel.
Sabor
Dark Schöps has medium to medium- Toasted, biscuit-like, and/or bready malt flavors along with high malt sweetness. Roast malt bitterness may be evident low levels of fermented malt derived sulfur compounds at low levels. Hop bitterness is low. Fruity-ester flavors may be evident. Hop flavor is low to medium-low, deriving may be present. Diacetyl and phenolic flavors should be from noble-type hops. Hop bitterness is medium.
Sensação na boca
Body is full. levels of diacetyl and DMS flavors, if perceived, are
Contexto
Traditional Dark Schöps are dark brown to black. They Bohemian-Style Pilseners are straw to light amber. There are made with a high proportion (as much as 80%) of dark should be no chill haze. Its head should be dense and rich. wheat malt as well as other specialty toasted and dark A toasted, biscuit-like, bready malt aroma with low levels specialty malts, and has high malt character with aromas of of fermented malt derived sulfur compounds may be toasted or nut-like malt, but not caramel. Fruity-ester evident. Very low diacetyl and DMS aromas, if perceived, aromas may be evident since this is a beer fermented with are characteristic of this style and both may accent malt ale yeast, but not with traditional wheat beer yeast. aroma. Hop aroma is low to medium-low, deriving from Diacetyl and phenolic aromas should not be perceived. Hop noble-type hops. Slightly sweet malt character is evident. aroma is very low. Dark Schöps has medium to medium- Toasted, biscuit-like, and/or bready malt flavors along with high malt sweetness. Roast malt bitterness may be evident low levels of fermented malt derived sulfur compounds at low levels. Hop bitterness is low. Fruity-ester flavors may be evident. Hop flavor is low to medium-low, deriving may be present. Diacetyl and phenolic flavors should be from noble-type hops. Hop bitterness is medium. Very low absent. Body is full. levels of diacetyl and DMS flavors, if perceived, are