Pelican Kiwanda Cream Ale, Russian River Aud Blonde, Rogue Oregon Golden Ale, Widmer Blonde Ale, Fuller’s Summer Ale, Hollywood Blonde, Redhook Blonde Extract versions should only use the lightest malt extracts and avoid kettle caramelization. Some versions may have honey, spices and/or fruit added, although if any of these ingredients are stronger than a background flavor they should be entered in specialty, spiced or fruit beer categories instead. May also be made with lager yeast, or cold-conditioned. Clean American, lightly fruity English, or Kölsch yeast. Generally all malt, but can include up to 25% wheat malt and some sugar adjuncts. Regional variations exist (many West Coast brewpub examples are more assertive, like pale ales) but in most areas this beer is designed as the entry-level craft beer. Smooth without harsh bitterness or astringency.Įasy-drinking, approachable, malt-oriented American craft beer.Ĭomments: In addition to the more common American Blonde Ale, this category can also include modern English Summer Ales, American Kölsch-style beers, and less assertive American and English pale ales.Ĭurrently produced by many (American) microbreweries and brewpubs. Low to medium bitterness, but the balance is normally towards the malt. Light to moderate hop flavor (any variety), but shouldn’t be overly aggressive. Low to medium esters optional, but are commonly found in many examples. Initial soft malty sweetness, but optionally some light character malt flavor (e.g., bread, toast, biscuit, wheat) can also be present. Low to medium white head with fair to good retention. May have a low to medium hop aroma, and can reflect almost any hop variety. Low to moderate fruitiness is optional, but acceptable. Genesee Cream Ale, Little Kings Cream Ale (Hudepohl), Anderson Valley Summer Solstice Cerveza Crema, Sleeman Cream Ale, New Glarus Spotted Cow, Wisconsin Brewing Whitetail Cream Ale Any variety of hops can be used for bittering and finishing. Adjuncts can include up to 20% flaked maize in the mash, and up to 20% glucose or other sugars in the boil. A grain bill of six-row malt, or a combination of six-row and North American two-row, is common. Cold conditioning isn’t traditional, although modern brewers sometimes use it.Īmerican ingredients most commonly used. Many examples are kräusened to achieve carbonation. Originally known as sparkling or present use ales, lager strains were (and sometimes still are) used by some brewers, but were not historically mixed with ale strains. Produced by ale brewers to compete with lager brewers in the Northeast and Mid-Atlantic States. Most commercial examples are in the 1.050–1.053 OG range, and bitterness rarely rises above 20 IBUs.Īn ale version of the American lager style. These versions should be entered in the specialty/experimental category. Higher gravity examples may exhibit a slight alcohol warmth.Ī clean, well-attenuated, flavorful American lawnmower beer.Ĭlassic American (i.e., pre-prohibition) Cream Ales were slightly stronger, hoppier (including some dry hopping) and more bitter (25-30+ IBUs). Smooth mouthfeel with medium to high attenuation higher attenuation levels can lend a “thirst quenching” finish. Generally light and crisp, although body can reach medium. Finish can vary from somewhat dry to faintly sweet from the corn, malt, and sugar. A low to moderate corny flavor from corn adjuncts is commonly found, as is some DMS. Neither malt nor hops prevail in the taste. Low to moderate maltiness and sweetness, varying with gravity and attenuation. Head retention may be no better than fair due to adjunct use. Low to medium head with medium to high carbonation. Pale straw to moderate gold color, although usually on the pale side. Faint esters may be present in some examples, but are not required. Any variety of hops may be used, but neither hops nor malt dominate. A sweet, corn-like aroma and low levels of DMS are commonly found.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |