What makes a Cream Ale a Cream Ale? - Page 2

Robbw · 03-31-2006, 08:28 PM

Cream Ale on cornflakes?

**david_42** · 03-31-2006, 09:54 PM

I must admit, the creamest ale I've even made was the Poor Richard's and that had 2 1/2 lbs of corn. Sometimes the style guide is just a guide.

Haven't tried the cream ale on cornflakes, but I can recommend Old Rasputin Russian Imperial Stout with a scoop of french vanilla ice cream.

Lost · 04-05-2006, 05:44 AM

Quote:

Originally Posted by Brewpastor

In many ways Cream Ale is the ale version of the old Classic American Pilsners, where 6-row and corn both played a key roll. CAP is not the same as MBC by the way. Cream ale is also a Bastard Ale, cold fermented ale, as opposed to Bastard Lagers, like Steam Beer that are warm fermented lagers.

That has become my preferred phrase for these beers now that Anchor has layed claim to Steam. Bastard Lager was the original name for our Outlaw Lager, but the Federal Label approval folks didn't go for it. Now the term is all over the place - go figure!

As always, dead on correct. Corn and six row base malt make a cream beer. I used 1 lb of corn last time around and found it to my liking. I know everyone around here loves wheat beer.. and I am growing to love it as well but I still think a good cream ale is the ultimate lawn mowing/auto work beer. While it's probably not correct according to the style guidelines I also used some oats to add more creaminess and improve head retention.. it is a good beer and is now a regular on the brewing rotation. Think of it as what bud is supposed to be.. but comes up short (probably because horse piss is cheaper than malt).

Darpa17 · 12-09-2010, 04:24 AM

Hahaha... understatement of the year