American Cream Ale

In our December online meeting, we had a discussion about brewing an American Cream Ale led by Rick Farr. This is in advance of a mini in-person competition of your cream ale attempt at our April 2025 meeting.

Transcript

1. Merry Christmas & Happy Hanukkah
2. Cream Ale An American Classic
3. What is Cream Ale? • No there’s not any cream! • “A clean, well-attenuated, highly carbonated, flavorful American “lawnmower” beer. Easily drinkable, smooth, and refreshing, with more character than typical American lagers, yet still subtle and restrained.” (BJCP 2021) • “Similar to a Standard American Lager, but with more character. Lighter body, smoother, and more carbonated than a Blonde Ale. May seem like a somewhat subtle Kölsch.”(BJCP 2021) • Really describes more of a family of preprohibiton beers than a nailed down style. So there is room for a lot of variability.
4. A History Deep Dive • Prior to 1848 the American and Canadian beer production and consumption matched that of the Great Britain. English styles were made and consumed with local ingredients like corn which were cheaper and more available. • In 1848 Europe rose up in revolution, with France and many German states facing mobs of people demanding democracy and civil liberties among other goals. • Failure of the German unification and liberal reforms drove nearly half a million Germans to the US. They would largely move to the American midwest setting up in cities like Milwaukee. Along with ideals of liberty, they would bring a taste for lager with them.
5. Appearance Appearance -Pale straw to moderate gold color, although usually on the pale side. Low to medium head with medium to high carbonation. Fair head retention. Brilliant, sparkling clarity. (BJCP 2021) - There probably should be a period of lagering to achieve that clarity - Avoid Dark Malts
6. Aroma Aroma -Medium-low to low malt notes, with a sweet, corn-like aroma. Low DMS optional. Medium-low hop aroma optional, using any variety but floral, spicy, or herbal notes are most common. Overall, has a subtle, balanced aroma. Low fruity esters optional. (BJCP 2021) - Restrained malt notes, not roasty or toasty. Look to a simple base malt and careful on other additions. - Corn is a must on this beer. - While hops are restrained and subtle, the world is your oyster in what you pick. Though American hops keep it traditional - Even the optional ester allow for a lot of freedom in what you pick.
7. Flavour Flavour - Low to medium-low hop bitterness. Low to moderate malty sweetness, varying with gravity and attenuation. The malt is generally neutral, possibly grainy or crackery. Usually well-attenuated. Balanced palate, with hops only enough to support the malt. A low to moderate corny flavor is commonly found, but light DMS is optional. Finish can vary from somewhat light, dry, and crisp to faintly sweet. Clean fermentation profile, but low fruity esters are optional. Low to medium-low hop flavor of any variety, but typically floral, spicy, or herbal. Subtle. (BJCP 2021)
8. Flavour Cont. - Subtly and balance is king president when it comes to this style. - Traditionally 6 row is often a key ingredient, but can be hard to find in the UK. 2 row pale malt or pilsner malt may be good alternatives. - Corn and Sugar are worth considering in your malt bill to add crisp dryness and corny flavour. - Again, hops can be just about anything but are “often rustic American or Continental.” (BJCP 2021). Make sure hops and malt maintain a good balance. - Most commercial examples are in the 1.050–1.053 OG range, and bitterness rarely rises above 20 IBUs. - Yeast is often clean and can be ale, lager, or a mix. The beer finish can vary from somewhat light, dry, and crisp to faintly sweet.
9. Mouthfeel 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” quality. High carbonation. - When looking at carbonation it can help to think of this beer between a Kolsch and an American Light Lager. - Again a period of lagering may help with light crisp and smooth mouthfeel.
10. Example Recipe Malt Bill 37.5% Pilsner 37.5% Pale 20% Flaked Maize 5% Sugar OG - 1.047 Mash at 65c for 1 hour than mash out. Boil 1 hour. .75g/l Willamette at 60m .65g/l Willamette at 10m Whirlfloc at 10m IBU - 14 Ferment California Ale at 20c until done. Then lager as long as you can bear to wait. Make sure to give the beer a high carbonation at bottling or kegging.
11. Other Thoughts? What other malts would work well? What Hops suit this style? What yeasts could bring a fun twist?