Style: Australian Pale Ale

Best examples will display good clarity, gold to amber colour, with a persistent snow white head supported by brisk carbonation from bottle conditioning. Aroma: Fruity yeast-derived aromas most prominent, with light, sweet pale malt underneath. Hop aroma low to none. No diacetyl. Flavour: Medium to high fruitiness, often pear-like. Supported by light, bready pale malt flavour. Caramel malt flavours out of style. Banana ester from high fermentation temperature may be noticed, but should not dominate. A mild but distinctive peppery, herbaceous flavour from Pride of Ringwood hops is desirable. Medium to high bitterness - may be higher in historical versions, but not crude or harsh. Long dry finish from extremely high attenuation, with a balanced fruity aftertaste. Body & Mouthfeel: Light to medium-light body - any impression of palate fullness from residual dextrins should be penalized. Clean, crisp mouthfeel may be enhanced by spritzy carbonation.