The History of Genesee Cream Ale
The History of
Genesee Cream Ale
Brewmaster Clarence Geminn joined Genesee in 1951 as an assistant brewmaster, becoming brewmaster in 1959. At this time, Genesee was enjoying success with Genesee Beer and the classic 12 Horse Ale. But in owner Louis Wehle’s eyes, there was a problem and an opportunity: Genesee needed something new. Why? Wehle believed they were missing a large group of beer drinkers because their big bet of the time – Dicken’s Dry ale – was too dry for most, and 12 Horse Ale was on the heavier side. Wehle wanted a beer that would sit right between the two, and he asked Geminn to create it.
Leaning heavily on his education at Chicago’s Siebel Institute, as well as his many years of brewing and brewery experience, Geminn knew that the best answers to hard questions were often the simplest. In this case, he sought to brew a beer that was complex in flavor but didn’t rely on complexity in its brewing. He didn’t want to chase trends because trends rarely last. He sought a beer that would last for generations. Something light, crisp, and flavorful. Something everyone could find a reason to like. In 1960, just a year after he had taken over as brewmaster, he found what would become his greatest brewing legacy: Genesee Cream Ale.
Legend has it that Geminn declared, “I think we have a winner here,” when he stood atop the brewhouse and tasted his creation. Did he ever! Genesee Cream Ale rocketed to success in a country where lagers ruled, at one point becoming the best-selling ale in America, a fact made even more astounding when you consider it was barely available outside the Northeast.
Today, Genesee Cream Ale is the standard by which all other Cream Ales are judged (really, it’s listed in the Beer Judge Certification Program as one of the best commercial examples of the style, and many current brewers will agree). Over the years, it’s won 10 medals at the Great American Beer Festival and has rewarded thousands of people after a hard day’s work.
