{"id":26881,"date":"2016-05-03T17:13:09","date_gmt":"2016-05-03T21:13:09","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=26881"},"modified":"2016-05-04T11:19:57","modified_gmt":"2016-05-04T15:19:57","slug":"cream-ales","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cream-ales\/","title":{"rendered":"Cheese + Beer: Cream Ales"},"content":{"rendered":"

Cream ale can be confounding, even to the most seasoned beer drinker. To start, it doesn\u2019t contain dairy. And while the beer is classified as an ale, it\u2019s cold-fermented like a lager. All told, cream ale is both a category-flouting misfit and a rare creature in this country: an American original.<\/p>\n

During the early brewing days in the United States, ales reigned supreme, particularly those with English heritage. Around the mid-19th century a new wave of European immigrants arrived with lagers and pilsners; crisp, refreshing counterpoints to the widely consumed and quick-to-spoil British-influenced quaffs, they quickly gained traction.<\/p>\n

To compete with these popular newcomers, American ale makers turned to a tasty alternative. Perhaps inspired by Germany\u2019s Ko\u0308lsch (an ale conditioned at lager temperatures), numerous Northeast and mid-Atlantic brewers started fermenting their beers at cooler temperatures. The process dampened any fruity notes in the yeast, creating a brisk, clean, supersmooth beer with pleasant malt sweetness.<\/p>\n

The regional specialty, which never spread farther west than Ohio, persevered through Prohibition. By the 1970s and 1980s, however, cream ale fell on hard times, just maintaining a grip with such budget brands as Cincinnati\u2019s Little Kings Cream Ale<\/a> and New York\u2019s Genesee Cream Ale<\/a>. The style seemed ready for an epitaph, but there was a detour on the way to the graveyard.<\/p>\n

Craft brewers have embraced cream ales in recent years, using ale yeast and cold fermentation as a framework, then adding personal touches. Some adhere to tradition, as Thomas Hooker Brewery<\/a> and Fullsteam Brewery<\/a> do with their subtly sweet Blonde Ale<\/a> and corn-fueled El Toro<\/a>, respectively. Others veer off course: San Diego\u2019s Ballast Point Brewing Company<\/a>, for one, infuses Calm Before the Storm<\/a> with vanilla cold-brew coffee, while in Syracuse, N.Y., Empire Brewing Company<\/a> serves its cream ale<\/a> on nitrogen, the gas that gives Guinness its silky luster.<\/p>\n

More and more, hops are making an appearance, as in the pleasingly bitter cream ale<\/a> from Rhode Island\u2019s Narragansett Beer<\/a> and Pelican Pub & Brewery<\/a> Kiwanda Cream Ale<\/a>.<\/p>\n

Pairing Notes<\/h2>\n

With a light body, a hint of sweetness, and an understated fruity verve, cream ale is easily overwhelmed. For pairing, then, turn to softer, milder cheeses—bloomy rinds are good bets. Try the buttery St. Stephen<\/a> from the Hudson Valley\u2019s Four Fat Fowl<\/a> or the decadent Jasper Hill Farm<\/a> Moses Sleepe<\/a>—or spring for a classic such as France\u2019s mushroomy Brie Fermier. Another good move: Slice up an aged goat cheese such as Petit Billy, Bu\u0302cheron, or Vermont Creamery<\/a> Coupole<\/a>.<\/p>\n

Five to Try<\/h2>\n

Narragansett Beer Cream Ale<\/a><\/h3>\n

A few years ago, this Ocean State brewery revived its bygone cream ale. The comeback kid is fermented a few degrees above freezing, resulting in a golden, crisp refresher that balances sweetness with a modern bitter zing.<\/p>\n

Sixpoint Brewery Sweet Action<\/a><\/h3>\n

Sweet Action is the marvelous amalgamation of wheat, pale, and cream ales (a mix conceived by Sixpoint founder Shane Welch as a homebrewer), with sweet caramel, citrus, and piney bitterness playing in concert.<\/p>\n

Newburgh Brewing Company Cream Ale<\/a><\/h3>\n

When this Hudson Valley brewery tackled the classic ale, it nixed corn and rice. Instead, oats and wheat give the bready, slightly herbal beer a soft, creamy character. It\u2019s ridiculously easy to drink.<\/p>\n

Anderson Valley Brewing Company Summer Solstice<\/a><\/h3>\n

This copper-tinted California-made sipper marries malty caramel notes with a slight sweetness and a delicate, citrusy hop profile. The brewery affectionately calls it \u201ccream soda for adults.\u201d<\/p>\n

New Glarus Brewing Company Spotted Cow<\/a><\/h3>\n

Looking to the beers enjoyed by 19th-century Wisconsinites, brewmaster Dan Carey\u2019s recipe relies on corn, flaked barley, and Ko\u0308lsch yeast. The quenching ale is sunlight gold, fruity, and grainy in all the right ways.<\/p>\n","protected":false},"excerpt":{"rendered":"

Singularly refreshing, American-born cream ale is on the rise again.<\/p>\n","protected":false},"author":6,"featured_media":26886,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[543],"tags":[148,572],"coauthors":[309],"class_list":["post-26881","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-beer","tag-cheese-and-drinks-2"],"acf":[],"yoast_head":"\nCheese + Beer: Cream Ales - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cream-ales\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheese + Beer: Cream Ales\" \/>\n<meta property=\"og:description\" content=\"Singularly refreshing, American-born cream ale is on the rise again.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cream-ales\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/grantgbradley\" \/>\n<meta property=\"article:published_time\" content=\"2016-05-03T21:13:09+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-05-04T15:19:57+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/05\/CreamAle_ftr.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Joshua M. 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