Generally speaking, ales are made using malted barley (and in some styles, wheat or oats). Cream ales, however, often feature other adjuncts like rice and corn. Some suspect that a “creamed-corn” aroma could be where the beer gets its name. (The aroma comes from a molecule called dimethyl sulfide, or DMS.)

Cream Ales are unique because they are fermented using American ale yeasts or lager yeasts fermented at high temperatures. Some brewers use both ale and lager yeasts in their production of Cream Ales.

Some might be interested in knowing that in the past a variety of style names were used: “These new beers were termed “brilliant,” “sparkling,” or “present use” ales, with the nickname “cream ale” sticking as the common name.”