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♦Impression: Medium to high (within reasonable range) British bitter craft beer. Compared with other bitter craft beers, the balance of hops and malt is better. Drinkability is a vital feature of this wine. This is a style with a wide range, for brewers, there will be more room to play with micro brewery equipment or commercial brewery equipment both are ok.
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♦Fragrance: Hop aromas are available from low to high and feature a fusion of floral, earthy, ester and / or fruity aromas. Medium to obvious malt aroma, depending on the situation, can also be a mixture of low to moderate burnt incense, low to medium high fruity aroma. Diacetyl is usually not allowed or is present in very small amounts.
♦Appearance: Light amber to dark copper. HD clarity. Low to moderate white or off-white foam. Less foam due to low carbon dioxide content.
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♦Taste: Medium to high bitterness accompanied by malt aroma. The malt is mainly blended with bread, biscuits, nuts, or slightly toasted flavor, while it can have a little caramel and toffee flavor. The hops range from medium to high, and are characterized by a blend of floral, earthy, ester and / or fruity aromas. The obvious bitterness and aroma of hops, but should not overwrite the malt itself. Low to high fruit aroma. Low alcohol level within a reasonable range. Dry to mid-to-high level. At most a slight amount of diacetyl taste is allowed.
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Hubert
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