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|Country of origin||United States|
|Alcohol by volume||4.2–5.6%|
Cream ale is a style of American beer, of which examples are often light in color and are well attenuated. During Prohibition in the United States, Canadian brewers took up brewing cream ale, refining it to some degree. Following the end of Prohibition in the United States, cream ale from Canada became popular and the style was produced anew in both nations.
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.
- Cavalier Classic Cream Ale (Baerlic Brewing)
- African Vibe Cream Ale (Mainstream Brewing Company)
- Genesee Cream Ale (Genesee Brewing Company)
- Jetty Cream Ale
- Hardywood Cream Ale (Hardywood Park Craft Brewery)
- Katie's Cream Ale (Great Basin Brewing Company)
- Killer Whale Cream Ale (Bold City Brewery)
- Liebotschaner Cream Ale Stegmaier Brewery
- Muskoka Cream Ale (Muskoka Cottage Brewery)
- Newburgh Cream Ale (Newburgh Brewing Company)
- Outboard Cream Ale (Milwaukee Brewing Company)
- Schoenling Little Kings (Schoenling Brewing Company)
- Sleeman Cream Ale (Sleeman Breweries)
- Sunlight Cream Ale (Sun King Brewing)
- Mill Street Brewery (Stock Ale)
- Session Cream Ale (Full Sail Brewing Company)
- "6A. Cream Ale". 2008 BJCP Style Guidelines. Beer Judge Certification Program. Retrieved 6 May 2013.
- "Cream Ale". Beeradvocate. Retrieved 6 May 2013.