Classic American (i.e., pre-prohibition) Cream Ales were slightly stronger, hoppier (including some dry hopping) and more bitter (25-30+ IBUs). These versions should be entered in the specialty/experimental category. Most commercial examples are in the 1.050-1.053 OG range, and bitterness rarely rises above 20 IBUs.

The BJCP does not allow the full textual descriptions to be included in other publishings, go to Cream Ale on their site for details.

 

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