Cream ale is a fascinating style of beer that often confuses people due to its characteristics. Technically speaking, cream ale is classified as an ale because it is brewed using ale yeast. However, there are instances where some cream ales may be brewed using a combination of ale and lager yeasts, blurring the lines between the two categories.
As a sommelier and brewer, I have come across many instances where people assume cream ale to be a pale lager based on its appearance and flavor profile. It is not uncommon for individuals to mistake it for a lager due to its light golden color, crispness, and smooth finish. This is understandable considering that lagers are typically known for these characteristics.
Cream ale originated in the United States in the 19th century and was created as a response to the growing popularity of lagers. Brewers sought to replicate the refreshing qualities of lagers using ale yeast, which ferments at warmer temperatures compared to lager yeast. By doing so, they were able to produce a beer that had a similar drinkability and crispness to lagers but with the convenience and quicker turnaround time of ale fermentation.
The use of ale yeast in cream ale brewing allows for a more fruity and estery flavor profile compared to the clean and crisp taste associated with lagers. Ale yeast produces flavors and aromas that can range from fruity and floral to spicy and phenolic, depending on the specific strain used. These characteristics contribute to the complexity and depth of flavor found in cream ales.
It is worth noting that while cream ale is primarily brewed with ale yeast, there are variations within the style. Some breweries may choose to incorporate a small portion of lager yeast into their cream ale recipe, either by fermenting the beer at lower temperatures or by using a hybrid yeast strain. This can result in a beer that possesses some lager-like qualities while still maintaining the overall characteristics of an ale.
In my personal experience, I have tasted cream ales that leaned more towards the ale side, with pronounced fruity esters and a slightly fuller body. On the other hand, I have also come across cream ales that exhibited a cleaner and crisper profile reminiscent of a pale lager. These variations demonstrate the flexibility and creativity that brewers have when crafting cream ales.
To summarize, cream ale is technically classified as an ale because it is brewed using ale yeast. However, its resemblance to pale lagers in terms of appearance and flavor profile can lead to confusion. Some cream ales may incorporate a small amount of lager yeast, blurring the lines between the two categories. Ultimately, the choice of yeast and brewing techniques employed by individual brewers will determine the specific characteristics of a cream ale.