Style: Belgian Specialty Ale

Colour varies considerably from pale gold to very dark. Clarity may be hazy to clear. Head retention is usually good. Generally moderate to high carbonation. Aroma: Variable. Most exhibit varying amounts of fruity esters, spicy phenols and/or yeast-borne aromatics. Aromas from actual spice additions may be present. Hop aroma may be none to high, and may include a dry-hopped character. Malt aroma may be low to high, and may include character of non-barley grains such as wheat or rye. Some may include aromas of Belgian microbiota, most commonly Brettanomyces and/or Lactobacillus. No diacetyl. Flavour: Variable. A great variety of flavours are found in these beers. Maltiness may be light to quite rich. Hop flavour and bitterness may be low to high. Spicy flavours may be imparted by yeast (phenolics) and/or actual spice additions. May include characteristics of grains other than barley, such as wheat or rye. May include flavours produced by Belgian microbiota such as Brettanomyces or Lactobacillus. May include flavours from adjuncts such as caramelised sugar syrup or honey. Mouthfeel: Variable. Some are well-attenuated, thus fairly light- bodied for their original gravity, while others are thick and rich. Most are moderately to highly carbonated. A warming sensation from alcohol may be present in stronger examples. A “mouth puckering” sensation may be present from acidity.