cream

/ˈkrēm/

Middle English creyme, crayme, creme, borrowed from Anglo-French creme, creime (continental Old French craime, cresme), going back to Late Latin crama, going back to a presumed Gaulish cognate of Welsh cramen "scab, crust, layer," Breton kramm, krammenn "(layer of) grime" and perhaps Irish screamh "deposit on a surface, crust, scum," from a Celtic etymon of uncertain shape and origin

noun

  1. the yellowish part of milk containing from 18 to about 40 percent butterfat

  2. a food prepared with cream

  3. something having the consistency of cream; especially : a usually emulsified medicinal or cosmetic preparation

verb

  1. to form cream or a surface layer like the cream on standing milk

  2. to break into or cause something to break into a creamy froth; also : to move like froth

  3. skim

noun

  1. a pale, light-bodied American ale that is typically lagered and often brewed with corn or rice

Cream ales are relatively rare among craft breweries, and the style name in and of itself is confusing. Cream ales contain no cream, and, in fact, are not all that smooth in mouthfeel.