Cream Ale

Border Psycho Brewery in Tijuana, Baja California, Mexico 🇲🇽

Cream Ale Regular

Score

6.41

ABV: 5.0%

IBU: 17

Ticks: 4

Único estilo autóctono de cerveza del continente americano para competir con las ligeras y refrescantes lager europeas.

Maltas

Pilsen, 2 Row, Maíz
y Amaranto Tostado.
Adjuntos: Cáscara de Naranja.
Lúpulos

East Kent Golding y Magnum.
Características

Cerveza color amarillo paja de espuma abundante y blanca.
Rico sabor suave y textura redonda, aromas cítricos de naranja y un ligero tostado del amaranto.
Diseñada para ser una cerveza muy refrescante.

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Weihenweizen (7450) reviewed

Cream Ale from Border Psycho Brewery

1 year ago

6/10 — Appearance 6 Aroma 6 Flavor 6 Texture 6 Overall 6

Refrigerated 12 oz brown bottle poured into a glass. Hazy golden with small white head. Aroma is light malt, medium body, lower carbonation, and little lacing. Taste is light malt.

Tried from Bottle on 13 Feb 2025 at 01:54

Camons (21877) reviewed

Cream Ale from Border Psycho Brewery

7 years ago

6.1/10 — Appearance 6 Aroma 6 Flavor 6 Texture 6 Overall 6.5

Draught @ Border Psycho Cantina, Tijuana, Mexico. Pours light golden with an offwhite head. Aroma of malt, yeast, light fruity hops. Flavor is light sweet, malt, little grain, fruit, little ripe apple. Medium body, average carbonation, light sweet finish. 280718

Tried from Can on 03 Aug 2018 at 00:03

Travlr (30167) reviewed

Cream Ale from Border Psycho Brewery

9 years ago

5.8/10 — Appearance 6 Aroma 7 Flavor 6 Texture 4 Overall 5

Draft at Border Psycho. Hazy yellow color. Straw aroma. Taste is light lager.

Tried from Draft on 22 May 2017 at 16:29

kapusil (2851) reviewed

Cream Ale from Border Psycho Brewery

11 years ago

6.9/10 — Appearance 8 Aroma 6 Flavor 6 Texture 8 Overall 7.5

0.355l bottle. Pale golden body, white head. Aroma of bread, grains, orange peel and some floral hops. Taste of bread, orange peel, floral hops, some spices and yeast. I’s a quite balanced beer and it’s very easy to drink.

Tried from Bottle on 05 Nov 2014 at 16:33