Cream Ale

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history

An ale version of the American lager style. Produced by ale brewers to compete with lager brewers in the Northeast and Mid-Atlantic States. Originally known as sparkling or present use ales, lager strains were (and sometimes still are) used by some brewers, but were not historically mixed with ale strains. Many examples are kräusened to achieve carbonation. Cold conditioning isn't traditional, although modern brewers sometimes use it.

examples

Anderson Valley Summer Solstice Cerveza Crema
Little Kings Cream Ale (Hudepohl)
New Glarus Spotted Cow
Sleeman Cream Ale
Wisconsin Brewing Whitetail Cream Ale
Genesee Cream Ale

comments

Classic American (i.e., pre-prohibition) Cream Ales were slightly stronger, hoppier (including some dry hopping) and more bitter (25-30+ IBUs). These versions should be entered in the specialty/experimental category. Most commercial examples are in the 1.050-1.053 OG range, and bitterness rarely rises above 20 IBUs.