Kentucky Common Beer

Kentucky Common Beer

Kentucky Common Beer is a once-popular style of ale from the area in and around Louisville, Kentucky, that is rarely brewed commercially today. Cheaper than imported beers, it was popular among the working class

It was usually made with barley and approximately 25 to 30 percent maize, with some artificial coloring, caramel, or roasted malt to give it a dark color. It had an original gravity of 1.040-1.050, an average bitterness of 27 IBUs, and was brewed with 2 percent lactobacillum in the yeast.

The New Albanian Brewing Company in New Albany, Indiana, features its version, Phoenix Kentucky Komon, as a rotating seasonal selection.

References

*"American Handy Book of the Brewing, Malting and Auxiliary Trades," Robert Wahl and Max Henius, 1902
*"The Essentials of Beer Style," Fred Eckhard, 1989
*"Radical Brewing," Randy Mosher, 2004.
*http://www.newalbanian.com/NABCroster.html

External links

* [http://www.lagersclub.com/louhistory.htm Kentucky’s Beer Heritage]


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