The name translates as “creamy” or “creamy” ale, and is due to the extreme drinkability of the variety. The style appeared in the XNUMXth century as a competition to the then popular American lager, characterized by increased carbonation, so that as a result the beer turns out to be literally “bubbly”. Like all ales, it is fermented at an elevated temperature, but some modern brewers use cold maturation.
The style has survived American Prohibition, but has undergone changes: it used to be stronger, more bitter, and the hop profile was more pronounced.
Cream ale is well attenuated, perfectly refreshing, has a characteristic taste and a deep complex bouquet. The aroma is balanced malt sweetness and hop bitterness, a slight fruity aftertaste is possible, corn notes are acceptable, there are tones of spices, herbs, flowers.
The color is light, straw or golden, the beer is transparent, slightly foaming in the glass. The finish is mostly dry, but can be sweet. The drink tingles the tongue, it feels round in the mouth, the body is predominantly light.
Cream ale is made from American six-row malt (two-row may be added), the content of unmalted corn cannot exceed 20%. Hops are not standardized.
Compared to American lager, it has a more pronounced character.
Strength: 4.2-5.6%.
Density: initial 1.042-1.055, final 1.06-1.012.
Bitterness Index: 8-20 IBU.
Color: 2.5-5 SRM.