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The BJCP style guide says: Like an American pale ale with more body, more caramel richness, and a balance more towards malt than hops (although hop rates can be significant). Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl. Read More