Cream Ales are an intriguing style. An American invention, they are usually lower in bitterness and use less hops than a pale ale, aiming more for the drinkable and bittersweet end of the scale.
It's not a style I've tried many examples of, but I can certainly attest to the quality of Sweet Action, a Cream Ale by Sixpoint brewery of Brooklyn, which became a favourite when in New York last summer.
It's a smooth, balanced beer brewed with a session in mind, unlike the hop bombs the yanks are known for, and after pale ale after IPA after hoppy porter it came as a breath of fresh air.
So that's what I was hoping for from Totes Amaizeballs - I still cringe while writing that name - a Cream Ale brewed with a complex mix of Pale, Pils, and Vienna malts as well as oats and flaked maize.
This is my kind of beer, where malt and hops are given equal billing and the result is a symphony not a solo. My tasting notes are sparse as I was too busy enjoying it to think about documenting - which is always a good sign.
Love love love it.
But it does leave me wondering why more breweries don't give this style a go?
I drank this beer at Brew Wharf on Borough Market (they brew the beer on site) so that's your best bet at trying some, though you might have to ask when it will next be on as the beer rotates very quickly.
Why don't more British breweries make a Cream Ale?
Why don't more British breweries make a Cream Ale? Reviewed by Neil, Eating isn't Cheating on Saturday, August 24, 2013 Rating: 5