Narragansett Beer today announces the release of a new craft to be available year-round, Cream Ale. Last fall, more than 1,000 fans voted between a Cream and Rye Ale in a consumer campaign that crowned Cream Ale the winning beer. Joining award-winning Narragansett Lager, Light, and four seasonal crafts, Cream Ale makes its debut in the brand’s signature 16oz. Tallboy cans and on draught at leading bars, restaurants, and package stores.
Despite an industry-wide decline in beer sales in 2011, Narragansett experienced significant overall growth, including expansion into new markets Southern New York, Eastern Pennsylvania, and North Carolina. Revived by Mark Hellendrung in 2005, the brand began releasing craft seasonals just eighteen months ago, all of which have been met with both critical acclaim and enthusiasm from fans. Last year, Narragansett’s craft beers accounted for 25% volume growth and 35% dollar growth for the brewer.
“The support for our craft styles has been dually exciting and a driving force behind our goals for growth,” explains Hellendrung, “and the release of a high-quality year-round craft is a natural next step for Narragansett.”
A Narragansett Brewery staple in the 1960s and 1970s, the original Cream Ale was incredibly popular and made for a refreshing alternative to its then Lager and Porter styles. Today’s craftier version of this easy-drinking, session brew is a throwback to Pre-Prohibition cream ales but with a slightly hoppier flavor.
Brewed in small batches under the supervision of award-winning Brewmaster Sean Larkin at Trinity Brew House in Providence, RI, Cottrell Brewery in Pawcatuck, CT, and North American Brewery in Rochester, NY, Narragansett Cream is made with 2-row pale, Munich, Vienna, and Cara malts, Columbus hops for bittering, and Willamette hops for aroma. Bright gold and brilliant in clarity, the Cream Ale is flavorful and light, its clean, crisp finish a result of cold conditioning at 38 degrees. 5% Alcohol by Volume and 22 IBUs.