Cream ale: Difference between revisions
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While cream ales are top-fermented [[ale]]s, they typically undergo an extended period of cold-conditioning or [[lager]]ing 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 [[maize]] and [[rice]] are used to lighten the body and flavor although there are all-malt examples available. |
While cream ales are top-fermented [[ale]]s, they typically undergo an extended period of cold-conditioning or [[lager]]ing 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 [[maize]] and [[rice]] are used to lighten the body and flavor although there are all-malt examples available. |
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*[http://www.bjcp.org/2008styles/style06.php#1a BJCP Style Guidelines for Cream Ale] |
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==Smooth flow== |
==Smooth flow== |
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Revision as of 01:59, 9 February 2009
| Cream ale | |
|---|---|
| File:Creamale1.jpg | |
| 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) | 15 - 20 |
| Original gravity | 1.042 - 1.055 |
| Final gravity | 1.006 - 1.012 |
Cream ale is a style of beer which describes an American beer resembling a Kölsch, as well as a beer served with nitrogen.
BJCP beer style
According to the BJCP a Cream ale or also referred to as a "creamer," is related to American lagers. They are generally brewed to be light and refreshing with a straw to pale golden color. Hop and malt flavor is usually subdued but some breweries give them a more assertive character. Two examples are Genesee Cream Ale (made by High Falls Brewing) and Little Kings Cream Ale (by Hudepohl-Schoenling Brewing.)
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 maize and rice are used to lighten the body and flavor although there are all-malt examples available.
Smooth flow
Smooth flow (also known as "cream flow" or just "smooth") is the name brewers give to beers pressurised with nitrogen; either from a can or bottle with a widget, or from a pressurised keg.
