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Cream Ales, are derived from the American light lager style. While they are brewed as an ale they are sometimes finished with a lager yeast or mixed with a lager beer. Maize or rice are used to lighten the body although some microbreweries use malt to brew their cream ales. The colour of these ales should be pale straw to a pale gold colour. They usually have a low hop flavour and some hop aroma but some microbreweries do use more of a hop character. Cream ales are usually brewed with nitrogen, which produces a thick head, or cream-like head, hence the name. A half drunk pint of lager Lager is the term used in English to describe bottom-fermented beers of German and sometimes of Czech styles, though in the latter case the term Pilsener is more common. ... Yeasts constitute a group of single-celled (unicellular) fungi, a few species of which are commonly used to leaven bread and ferment alcoholic beverages. ... See Hop (plant) Hop (telecommunications) Viking name for what was possibly a part of the North American coast (See also Vinland). ...
Creamale is a BJCP beer style which describes an American beer resembling a Kolsch, as well as a beer served with nitrogen.
According to the BJCP a Creamale or also referred to as a "creamer," is related to American lagers.
While creamales are top-fermented ales, they typically undergo an extended period of cold-conditioning or lagering after primary fermentation is complete.
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