What's in a name?

[Grimsawyer]

Cream ale/stout... What makes a cream beer a cream beer? Is it unfermentable sugars or is it lactose maybe? So confused...

Imperial... when added to a name like, Russian Imperial Stout, what does it mean? Is it just fun or does it imply a certain attribute?

 

[Chairman Cheyco]

Imperial is a stronger version of the non-imperial counterpart, and I can't recall why cream beers are called creams at this instant. I know it has something to do with aluminum foil and Jack Bauer.

 

[Denny's Evil Concoctions]

Cream Ale
An American designation, implying a very pale (usually golden), mild, light bodied ale that may actually have been blended with a lager. Around 4.75 by volume. (from Peter Jacksons beer hunter)

http://www.bjcp.org/styles04/Category6.html

Their is also "Milk" Stout, which conains lactose.

 

[Blender]

Cream Ale
An American designation, implying a very pale (usually golden), mild, light bodied ale that may actually have been blended with a lager. Around 4.75 by volume. (from Peter Jacksons beer hunter)

http://www.bjcp.org/styles04/Category6.html

Their is also "Milk" Stout, which conains lactose.

Cream Ale got me thinking when I first heard it as well. I think there is corn in it to mellow the flavor.

There is also Chocolate Stout that has real chocolate in it although the name is pretty descriptive that it doesn't leave one to wonder.

 

[Brewno]

I associate cream ale with the mouthfeel of the beer. There are full and light bodied beers etc, and there are creamy beers.
Boddingtons Pub Ale comes to mind when I think of a creamy mouthfeel.
It's a very thin feeling in your mouth ....almost "creamy' As opposed to some Beers that have a lot going on as far as flavor and are almost "chewy."
I prefer the more full bodied beers......creamy is almost like flavored water.

Well, that's my interpretation of cream ale. It could definitely be wrong.
As far as a creamy mouthfeel....that part is correct.


Tommy

 

[Exo]

I recall the Russian Imperial Stout to be a higher ABV than standard english stouts. This helped the beer to stay fresh when shipping.

On a side-note, I had a Youngs Double Chocolate Stout this weekend with dinner. Very creamy feel in the mouth...delicious with the ribeye dinner.

 

[gruntingfrog]

According to Beer Advocate...

Cream Ale

Description:
Cream Ales, spawned from the American light lager style, are brewed as an ale though are sometimes finished with a lager yeast or lager beer mixed in. Adjuncts such as corn or rice are used to lighten the body some micros brew all malt Cream Ales. Pale straw to pale gold color. Low hop bittering and some hop aroma though some micros have give the style more of a hop character. Well carbonated and well attenuated.

Average alcohol by volume (abv) range: 4.0-8.0%

-----------------------------------------

Russian Imperial Stout

Description:
Inspired by brewers back in the 1800’s to win over the Russian Czar, this is the king of stouts, boasting high alcohol by volumes and plenty of malt character. Low to moderate levels of carbonation with huge roasted, chocolate and burnt malt flavours. Often dry. Suggestions of dark fruit and flavors of higher alcohols are quite evident. Hop character can vary from none, to balanced to aggressive.

Average alcohol by volume (abv) range: 8.0-12.00%

 

[Desert_Sky]

well looking on the recipator....most of the recipes in the cream ale section are blonde ales.

 

[BrewProject]

On a side-note, I had a Youngs Double Chocolate Stout this weekend with dinner. Very creamy feel in the mouth...delicious with the ribeye dinner.

I had a Youngs Double Chocolate Stout for an after dinner drink this weekend.... YUM YUM !!! Great beer....

 

[Exo]

Yes, but it was a bit watery after I finished up the Chimay Blue Reserve...sigh.

 

[sirsloop]

come "chocolate" stouts are just dark stouts that use grain to add in chocolate flavors. I actually added 4oz of cacao to my german chocolate stout, and added coconut, vanilla, and chocolate extract to bring out the "german chocolate" aroma... like the cake.

The beer smells like coconuts, and you can definitly tell it has chocolate in it.

I think most of the names of beers actually do a pretty good job at describing them. Hefeweizen - dunkelweizen - IPA, black lager, cream ale... ect....

then there are people that name beer odd things like "Lesbian Love Brew". Turned out to be a 10+% ABV Bock that had a pretty heavy honey flavor....

 

[BootYtRappeR]

there was some discussion awhile back on this topic. Here's the link!

 

[Denny's Evil Concoctions]

Shaftsbury Cream ale is not light in color. Used to be a great ale until Okanagan Springs bought them out (which is now owned by sleamans), now the flavor is diff. and not nearly as nice a beer.

 

[david_42]

Brewers Association

is another good reference. Unlike the BJCP guide which is contest oriented, BA's is focused on style origin & commercial examples. On the other hand, the BA guide is only ales & lagers, BJCP covers meads, ciders, etc.

American Cream Ale or Lager
A mild, pale, light-bodied ale, made using a warm fermentation (top or bottom) and cold lagering or by blending top- and bottom-fermented beers. Hop bitterness and flavor range from very low to low. Hop aroma is often absent. Sometimes referred to as cream ales, these beers are crisp and refreshing. A fruity or estery aroma may be perceived. Diacetyl and chill haze should not be perceived. Sulfur character and/or sweet corn-like dimethylsulfide (DMS) should be extremely low or absent from this style of beer.
Original Gravity (ºPlato):
1.044-1.052 (11-13 ºPlato)
Apparent Extract/Final Gravity (ºPlato):
1.004-1.010 (1-2.5 ºPlato)
Alcohol by Weight (Volume):
3.4-4.5% (4.2-5.6%)
Bitterness (IBU): 10-22
Color SRM (EBC): 2-5 (4-10 EBC)