Cream Ales, spawned from the American light lager style, are brewed as an ale though are sometimes finished with a lager yeast or with lager beer mixed into the final product. Adjuncts such as corn or rice are frequently used to lighten the body but it is not uncommon for smaller craft brewers to make all malt Cream Ales. Pale straw to pale gold in color, they were known to have a low degree of hop bittering yet some hop aroma. More recently, a number of breweries have put their stamp on the style by giving it more of a hoppy character, nudging it toward Imperial. Well carbonated and well attenuated.