Cream ale

Cream ale is a hybrid beer style that originated during the pre-Prohibition era in the United States. These light and easy-drinking beers were fermented at slightly lower temperatures with ale or lager yeast (sometimes both), and they were primarily invented to rival golden lagers that were made by German immigrants.

They were also sometimes blended with lagers, aged at cooler temperatures, and during brewing, some brewers would add corn, rice, or wheat. It is not clear where the style initially appeared and why it was given its current name—despite the term cream, no dairy products are used in these beers.

Cream ales never fully disappeared, but they were never as common as other types of lager or ales. Most cream ales are well-carbonated, pale and clear, with low malt flavors and hop bitterness, as well as light hop aromas and malty notes reminiscent of corn.

These beers are a perfect accompaniment to lighter dishes, salads, salmon, barbecued meat, burgers, and sausages.