Drinkable like a lager, satisfying like an ale, and made with absolutely no cream – Cream Ale has remained a mystery to far too many beer drinkers for far too long ....When Cream Ale was first created (before Prohibition, mind you) it was made to taste somewhere in-between a lager and an ale, when straight-forward lagers and ales were predominant. It was an innovative drink style for a much more rugged age that made a drinkable, yet satisfying, beer. It was the kind of beer your great-grandfather would’ve drank after a long day – your great-grandmother too, probably – and Narragansett has revived that tradition.
All malt-based and double-hopped, ‘Gansett Cream Ale has that extra pop of hop bitterness that was found in cream ales throughout the early 20th Century. No adjuncts (fillers,) no lager-yeast (that’s better left for lagers.) Just straight from the barrel taste of days gone by.
Narragansett’s pre-Prohibition, craft style Cream Ale – now this is cream ale (http://whatthehelliscreamale.com/).
Cream Ales, spawned from the American light lager style, are brewed as an ale though are sometimes finished with a lager yeast or lager beer mixed in. Adjuncts such as corn or rice are used to lighten the body. It is no uncommon for smaller craft brewers to brew all malt Cream Ales. Pale straw to pale gold color. Low hop bittering and some hop aroma though some micros have given the style more of a hop character. Well carbonated and well attenuated (www.beeradvocate.com/beer/style/6/).
Cream ale is a style of American beer, of which examples are often light in color and are well attenuated. During Prohibition in the United States, 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.
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 (https://en.wikipedia.org/wiki/Cream_ale).
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.
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. Usually well attenuated. Neither malt nor hops prevail in the taste. A low to moderate corny flavor from corn adjuncts is commonly found, as is some DMS. Finish can vary from somewhat dry to faintly sweet from the corn, malt, and sugar. Faint fruity esters are optional. 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.
Overall Impression: A clean, well-attenuated, flavorful American lawnmower beer.
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.
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.
Ingredients: American ingredients most commonly used. A grain bill of six-row malt, or a combination of six-row and North American two-row, is common. Adjuncts can include up to 20% flaked maize in the mash, and up to 20% glucose or other sugars in the boil. Soft water preferred. Any variety of hops can be used for bittering and finishing.2008 BJCP Style Guidelines
