Cream ale
| Cream ale | |
|---|---|
| Country of origin | United States and Canada |
| Yeast type | Bottom-fermenting |
| Alcohol by volume | 4.2–5.6% |
| Color (SRM) | 2.5–5 |
| Bitterness (IBU) | 15–20 |
| Original Gravity | 1.042–1.055 |
| Final Gravity | 1.006–1.012 |
| Malt percentage | 60–100% |
Cream ale is a style of American and Canadian beer, of which examples are often light in color and are well attenuated. First crafted in the mid-1800s at various breweries in the United States, and in Canadian breweries such as Sleeman, cream ale remained a very localized form with different styles until the early 20th century. During Prohibition in the United States, a great number of Canadian brewers took up brewing cream ale, refining it to some degree. Following the end of Prohibition in the United States, cream ale from Canada became popular and the style was produced anew in both nations.
A cream ale is related to pale lager. They are generally brewed to be light and refreshing with a straw to pale golden color. Hop and malt flavor is usually subdued but like all beer styles it is open to individual interpretation, so some breweries give them a more assertive character. Despite the name, cream ales do not typically contain any dairy.
While cream ales are top-fermented ales, they typically undergo an extended period of cold-conditioning or lagering after primary fermentation is complete. This reduces fruity esters and gives the beer a cleaner flavor. Some examples also have a lager yeast added for the cold-conditioning stage or are mixes of ales and lagers. Adjuncts such as corn and rice are used to lighten the body and flavor, although all-malt examples are available from many craft brewers.
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