 | This article includes a list of general references, but it lacks sufficient corresponding inline citations. (January 2024) |
| Cream ale[1] | |
|---|---|
 | |
| Country of origin | United States |
| Yeast type | Top-fermenting Bottom-fermenting |
| Alcohol by volume | 4.2–5.6% |
| Color (SRM) | 2.5–5 |
| Bitterness (IBU) | 8–20 |
| Original gravity | 1.042–1.055 |
| Final gravity | 1.006–1.012 |
| Malt percentage | 60–100% |
Cream ale is a style of American beer which is light in color and well attenuated,[1][2] meaning drier. First crafted in the mid-1800s at various breweries in the United States, 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, cream ale from Canada became popular in the United States and the style was produced anew in both nations.[3]
- ^ a b "6A. Cream Ale". 2008 BJCP Style Guidelines. Beer Judge Certification Program. Retrieved May 6, 2013.
- ^ "Cream Ale". Beeradvocate. Retrieved May 6, 2013.
- ^ "Cream Ale". HomeBrewTalk. Archived from the original on February 2, 2017.