Cream ale

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Cream ale[1]
Country of origin United States
Yeast type Top-fermenting


Alcohol by volume 4.2% - 5.6%
Color (SRM) 2.5 - 5
Bitterness (IBU) 15 - 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, of which examples are often light in color and are well attenuated.[1][2]


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.

Smooth flow[edit]

Smooth flow (also known as cream flow or just smooth) are descriptive names some brewers sometimes give to beers pressurized with nitrogen widgets, whether in can, bottle, or mini-keg, as part of creating interest in the market for their beers.[citation needed]


See also[edit]


  1. ^ a b "6A. Cream Ale". 2008 BJCP Style Guidelines. Beer Judge Certification Program. Retrieved 6 May 2013. 
  2. ^ "Cream Ale". Beeradvocate. Retrieved 6 May 2013.