Ginger Cream Ale
- ABV: 5.9%
- IBU: 5
- SRM: 5
A smooth, easy drinking beer that has significant body and character.
The use of ginger helps provide a nostalgic feel and
compliments the round nature of this beer.
A clean, well-attenuated, flavorful American “lawnmower” beer.
Easily drinkable and refreshing, with more character than typical American lagers.
Red Lion AlesmiTHS Lucid Cream Ginger Cream Ale Recipe Goals: To create a smooth, easy drinking beer that has significant body and character. The use of ginger helps provide a nostalgic feel and compliments the round nature of this beer.
Background: A clean, well-attenuated, flavorful American “lawnmower” beer. Easily drinkable and refreshing, with more character than typical American lagers. Pre-prohibition Cream Ales were slightly stronger, hoppier (including some dry hopping) and more bitter (25-30+ IBUs). These versions should be entered in the historical category. Most commercial examples are in the 1.050–1.053 OG range, and bitterness rarely rises above 20 IBUs. Style Comparison: Similar to a Standard American Lager, but with more character.
Tasting Notes: Medium-low aromatic malt notes, with a sweet, corn like impression. Hop aroma medium low floral, spicy, and herbal. Overall, a subtle aroma with neither hops nor malt dominating. Low fruity esters are subtle. Pale straw color. Medium head with high carbonation and fair head retention. Brilliant, sparkling clarity. Medium-low hop bitterness. Moderate maltiness and sweetness. Well-attenuated. Neither malt nor hops dominate the palate. A moderate corny flavor is apparent. Finish is faintly sweet. Low fruity esters are optional. Low hop flavor. Light and crisp body. Smooth mouthfeel. Higher attenuation levels can lend a “thirst quenching” quality. High carbonation.
History: A sparkling or present-use ale that existed in the 1800s and survived prohibition. Sparkling ale is a trade term for a Scottish bottled beer that is lighter and more drinkable than many of the brutally strong ales of the day. An ale version of the lager style. Produced by ale brewers to compete with lager brewers in Canada and the Northeast, Mid-Atlantic, and Midwest states. Early examples of cream ale had characteristics in common with both ales and lagers for the express purpose of creating a style that could compete head to head with the German-influenced lager styles like Pilsners. Boasting a shorter fermentation time than their rival lagers, along with reduced ingredient costs Many examples are kräusened to achieve high carbonation.
Ingredients: American ingredients most commonly used. A grain bill of six-row malt, or a combination of six- row and North American two-row, is common. Adjuncts can include up to 20% maize in the mash, and up to 20% glucose or other sugars in the boil. Any variety of hops can be used for bittering and finishing.
Food Pair: Pairs perfectly with sweet, hot, spicy foods, Asian dishes, chili, mango or jalapeño salsa. Also, does well with lighter foods like chicken, salads, salmon, brats, desserts with apricot, mandarin, lemon.
Vital Statistics: BJCP Standard American Beer (1C) With American Lager/Wheat/Light Lager For Style ABV: 4.2 – 5.6% IBUs: 8 – 20 SRM: 2 – 5
Red Lion Alesmiths version. ABV: 5.9% IBU: 5 SRM: 5
ABV is Alcohol By Volume. Listed as a percentage volume. Average commercial beer ABV = 4.2%
IBU is International Bitterness Units. Measures bittering chemicals ranges from 0-120, but most beers are from 15-80. SRM is Standard Reference Method. Measure of color. Scale of 0-40. From yellow, to amber/gold, to brown, to black.
Commercial Examples: Genesee Cream Ale, Liebotschaner Cream Ale, Little Kings Cream Ale, New Glarus Spotted Cow, Old Style, Sleeman Cream Ale