I recently decided to try a homebrew recipe for American cream ale. It reminded me of a guy I worked with who would walk from desk to desk in the office every afternoon and say, "It's almost Genny time," humorously referring to Genesee Cream Ale. Bob was fun to drink with. He was an older guy and naturally charming to everyone he met. He also had a penchant for drinking out of ten-ounce glasses, which I found interesting, if odd. "Give me a shorty," he would tell the bartender.
Bob drank Genesee quite often and I drank it with him on occasion, so this beer kit I bought is more about reminiscing than it is about the particular style. Even if it is not my favorite, Genesee is an American original.
This style is light and slightly malty, not very bitter at all. It is an easy-drinking beer but has a good amount of alcohol, measuring in probably between five and six percent. That is a little high for what you might call a session beer, but not terribly so. I can imagine knocking out a couple of these with Hank Hill and the boys. A slight sweetness comes from the corn sugar, but the sugar is really there to boost the alcohol, so you get to taste what the hungry yeast cells never got to before they gave up the ghost.
Here is the recipe for an American classic, good enough to bottle and call Genny, but even better because you made it!
3.3 Pounds Extra Light LME
2.0 Pounds Pilsen DME – add 15 minutes before end of boil
1.0 Pound Corn Sugar – add 15 minutes before end of boil
1.25 oz. Willamette Hops – 60 min – bittering
1.0 oz. Willamette Hops – 10 min – aroma
Nottingham Ale Yeast by Lallemand