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Russell Cream Ale

Jun 222013

Alcohol by Volume (ABV): 5%
Brewed By Russell Brewing Company
#202 13018 80th Ave
Surrey
British Columbia
Canada
North America
(604) 599-1190
www.russellbeer.com

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Aroma
Appearance
Flavor
Mouthfeel
Stylistic Accuracy
Overall Impression
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American-Style Cream Ale Traits

Click the below buttons for a more detailed description of American-Style Cream Ale style traits

Beer Style Description

Mild, pale, light-bodied ale, made using a warm fermentation (top or bottom) and cold lagering. Hop bitterness and flavor range from very low to low. Hop aroma is often absent. Sometimes referred to as cream ales, these beers are crisp and refreshing. Pale malt character predominates. Caramelized malt character should be absent. A fruity or estery aroma may be perceived. Diacetyl and chill haze should not be perceived. Sulfur character and/or sweet corn-like dimethylsulfide (DMS) should be extremely low or absent from this style of beer.

Alcohol By Volume Range

4.2-5.6

IBU's Range

15-20

Aroma

Faint malt notes. A sweet, corn-like aroma and low levels of DMS (Dimethyl sulfides) are commonly found. Hop aroma low to none. Any variety of hops may be used, but neither hops nor malt dominate. Faint esters may be present in some examples, but are not required. No diacetyl.

Appearance

Pale straw to moderate gold color, although usually on the pale side. Low to medium head with medium to high carbonation. Head retention may be no better than fair due to adjunct use. Brilliant, sparkling clarity.

Flavor

Low to medium-low hop bitterness. Low to moderate maltiness and sweetness, varying with gravity and attenuation. Usually well attenuated. Neither malt nor hops prevail in the taste. A low to moderate corny flavor from corn adjuncts is commonly found, as is some DMS. Finish can vary from somewhat dry to faintly sweet from the corn, malt, and sugar. Faint fruity esters are optional. No diacetyl.

Mouthfeel

Generally light and crisp, although body can reach medium. Smooth mouthfeel with medium to high attenuation; higher attenuation levels can lend a “thirst quenching” finish. High carbonation. Higher gravity examples may exhibit a slight alcohol warmth.