Belgian Style Pale Ales are gold to copper.
Chill haze is allowable at cold temperatures. Malt aroma is low. Low to medium fruity-ester aromas are evident. Yeast-derived phenolic spiciness may be perceived. Diacetyl aroma should not be perceived. Hop aroma is low but noticeable; noble-type hops are commonly used. Malt aroma is low. Caramel or toasted malt flavor is acceptable. Hop flavor is low but noticeable. Hop bitterness is low but noticeable. Low to medium fruity-ester flavors are evident. Low levels of yeast-derived phenolic spicy flavors may be perceived. Diacetyl flavor should not be perceived. Body is low to medium.