Closest to a Kentucky Common in flavor and appearance, just with less alcohol. I expect this to be best as a fresh beer, which also matches the KY common style. See initial tasting notes below.

First brew, fresh tasting; tasted fresh beer about 2 hours post carb after a 2.5 day post-fermentation cold rest at 40F; tasted around 45-50F. Tasted almost exactly like a KY common and looked like one. Slight haze, amber-brown color, small but relatively thick feeling head with medium-medium long retention. Mouthfeel like a KY common; thicker mouthfeel and heavier body than a pilsner or pale ale, close to a typical brown ale if a little thinner, very smooth. Not much bitterness but also not cloying, no "off" sweet notes. Most tasting notes are malty, with a few minor notes joining in from the hops. I'm now realizing I'm not used to doing detailed beer tastings so much as whiskey tastings, so don't have too many specific notes. Biscuity background sometimes crossing into pretzely territory with hints of rye spice, rye bread, cloves? (very light hint), "pumpkin pie spices," apple (tiny), english breakfast tea. Very refreshing frankly, which may not come across from the flavor notes (again, I need practice here). Easy to drink.