What defines a cream ale?

Cream ales are silky, drinkable, and perfect for warmer weather. Some brewers use both ale and lager yeasts to brew their cream ale. This hybrid is crisp like a light pale lager, with the aromatic characteristics of an ale. They are light in color, heavily carbonated, and tend to be more hopped than a light lager.

Why is cream ale called Cream Ale?

And why was it called a cream ale? In the mid-1800’s, American ale brewers started losing business to German-inspired lager breweries, so, as any innovative business will do, they figured out a way to adapt. They invented an ale that drank like a lager, which later became “cream ale.”

Are cream ales hoppy?

Cream ales are one of beer’s biggest misnomers. They are also typically boozier (most hover between 4.2 and 5.6 percent ABV, according to “The Oxford Companion to Beer”), and a little fruity. That said, there are hoppy, bitter lagers; and doppelbocks sometimes have fruity flavors, too.

Is a cream ale a pale ale?

The American cream ale is a mild, pale, light-bodied ale, made using a warm fermentation (top or bottom fermenting yeast) and cold lagering. Despite being called an ale, when being judged in competitions it is acceptable for brewers to use lager yeast.

What are the style guidelines for BJCP beer?

Appearance: Pale straw to moderate gold color, although usually on the pale side. Low to medium head with medium to high carbonation. Head retention may be no better than fair due to adjunct use. Brilliant, sparkling clarity. Flavor: Low to medium-low hop bitterness. Low to moderate maltiness and sweetness, varying with gravity and attenuation.

What kind of yeast is used in BJCP?

Ingredients: Generally all malt, but can include up to 25% wheat malt and some sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity English, or Kölsch yeast. May also be made with lager yeast, or cold-conditioned.

What kind of aroma does Cream Ale have?

Cream Ale Aroma: Faint malt notes. A sweet, corn-like aroma and low levels of DMS are commonly found. Hop aroma low to none. Any variety of hops may be used, but neither hops nor malt dominate. Faint esters may be present in some examples, but are not required. No diacetyl.

What kind of mouthfeel do you use for BJCP?

No diacetyl. Mouthfeel: Generally light and crisp, although body can reach medium. Smooth mouthfeel with medium to high attenuation; higher attenuation levels can lend a “thirst quenching” finish. High carbonation. Higher gravity examples may exhibit a slight alcohol warmth.