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[sotomishi]

Weeeell now. My brewdom is spreading--Peter and Bridget are looking to get in on it, and I think I got a friend from high school to try it out too. As for my own beer-capades, I've got my 80 shilling Scottish Ale in bottles and all carbonated up. It's super, super malty and smooth. It almost tastes like a really smooth single-malt whisky, I

Comments

[dragan_fly]

Hrm, my experiences with cream ale have been of Canadian cream ale and it was definately creamy tasting, not really like American Pilsners...do Canadians make a different kind of cream ale?

[sotomishi]

Maybe, but one of the characteristic flavors of cream ale is DMS, which is best described as tasting the way canned corn smells. Sometimes that flavor can taste creamy, in the way that creamed corn is sorta...creamy, I guess. So that might be it. The main point is really that cream ale has no lactose, no vanilla, no oats, nothing that usually is considered to give a 'creamy' flavor to beer. I was listening to a beer podcast by this guy called Jamil Zainasheff who is a freakan' prodigy with homebrewing, won every award there is, and he was saying how most people think of cream ale like cream soda, which is where they go wrong and put in vanilla. Putting in vanilla actually makes it a spice beer, so if you were in a competition your cream ale would fail--unless you entered it as a spice beer, then you could win. Anyway, long story short, you could be right--but the guy whose recipe I am doing is wrong.^^