Recent content by ejabbott

The only commercial examples of these "dark cream ales" I can think of are from microbreweries around Vancouver, BC. They are decent beers, but they don't fit the BJCP cream ale style at all. They tend to be dark brown, but definitely lighter than a stout. Who knows, maybe "dark cream ales"...

That's exactly my point, there's nothing creamy at all about a BJCP defined Cream Ale. So why is it called "Cream Ale" at all?? Does anyone know the history of the name?

Hey, I'm right in the center of Vancouver near Granville and Broadway. I tend to keg my beer, which isn't very conducive to trading. But, I've been meaning to start hosting some tastings at my place. I want to try to brew a beer to a certain style and then have a tasting along with a few...

I was interested in brewing a cream ale. Usually when I want to brew a new style I consult the BJCP guidelines and try to develop a recipe that is genuinely "to style". Most cream ales I'm used to are medium dark with a nice thick, creamy head. But according to the BJCP, "Cream Ale" is...

I've been brewing AG for over a year now and just brewed my first witbier. When I racked to the carboy I realized that I didn't really know when to keg it. Normally I wait for the yeast to settle, but obviously you wouldn't want this for a wit. Does a witbier need to be racked to secondary...