'Tis the sweet note of caramel that gives it away, and the lyrical lilt of the hops when they play. As the Troubadour sings of that glorious day when good barley and yeast had a roll in the hay and the magic was born in the North. So they say. The Troubadour is characterized by it's sweeter palate, lower gravity and alcohol. When drank at cellar temperature the generous flavour of the caramel malt and the concentration of sugars results in a condition described as "luscious".