Cream ale

Cream ale[1]
Country of originUnited States
Yeast typeTop-fermenting
Bottom-fermenting
Alcohol by volume4.2–5.6%
Color (SRM)2.5–5
Bitterness (IBU)8–20
Original gravity1.042–1.055
Final gravity1.006–1.012
Malt percentage60–100%

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]

  1. ^ a b "6A. Cream Ale". 2008 BJCP Style Guidelines. Beer Judge Certification Program. Retrieved May 6, 2013.
  2. ^ "Cream Ale". Beeradvocate. Retrieved May 6, 2013.
  3. ^ "Cream Ale". HomeBrewTalk. Archived from the original on February 2, 2017.