Which statement about Cream Ale ingredients is correct?

Which statement about Cream Ale ingredients is correct?

• A. 100% pilsner malt with no sugar.
• B. Ale yeast used exclusively.
• C. 6 row malted barley or combo of 6 row and 2 row. Up to 20% maize and up to 20% glucose or other sugars. Occasionally Lager yeast used.
• D. Only corn adjuncts.

Answer: (C)

Cream Ale emphasizes a pale, approachable malt base with the possibility of adjuncts that lighten body and fermentability. The malt can be 6-row barley or a mix of 6-row and 2-row, which keeps the beer familiar to classic pale ales while allowing some variation. It also allows a notable adjunct portion—up to about 20% maize (corn) and up to 20% glucose or other fermentables—to contribute extra fermentable sugars and a smooth, light mouthfeel. The yeast choice is flexible: while an ale yeast is common, lager yeast is used occasionally to achieve a very clean, crisp finish that Cream Ales often strive for. This combination of malt, corn adjuncts, sugar additions, and the potential use of lager yeast best reflects the true ingredient pattern for Cream Ales. The other options fail because they omit either the malt component, the adjunct allowances, or the occasional use of lager yeast that can be part of the style.

Cream Ale emphasizes a pale, approachable malt base with the possibility of adjuncts that lighten body and fermentability. The malt can be 6-row barley or a mix of 6-row and 2-row, which keeps the beer familiar to classic pale ales while allowing some variation. It also allows a notable adjunct portion—up to about 20% maize (corn) and up to 20% glucose or other fermentables—to contribute extra fermentable sugars and a smooth, light mouthfeel. The yeast choice is flexible: while an ale yeast is common, lager yeast is used occasionally to achieve a very clean, crisp finish that Cream Ales often strive for. This combination of malt, corn adjuncts, sugar additions, and the potential use of lager yeast best reflects the true ingredient pattern for Cream Ales. The other options fail because they omit either the malt component, the adjunct allowances, or the occasional use of lager yeast that can be part of the style.