Kentucky Common Beer

Kentucky Common Beer is an American Special beer style. Brewers Association category: Kentucky Common Beer. It typically presents as medium to deep amber.

Notes: This American-born regional style proliferated around Louisville, Kentucky, from the Civil War era until Prohibition. Corn grits or flakes were commonly used at a rate or 25-35% of the total grist. Minerally attributes resulted from the use of hard brewing water. These beers were consumed very young, going from brewhouse to consumer in as little as one week. Early 20th century brewing literature mentions a slight tartness developing during fermentation as a characteristic attribute of this style. If tartness is present in modern versions, it should be at very low levels. Original Gravity (°Plato) 1.040-1.055 (10-13.6 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010- 1.018 (2.6-4.6 °Plato) • Alcohol by Weight (Volume) 3.2%-4.4% (4.0%-5.5%) • Hop Bitterness (IBU) 15-30 • Color SRM (EBC) 11-20 (22-40 EBC)

ABV
4.0%-5.5%
0%15%
IBU
15-30
0100
OG
1.040-1.055
1.0001.120
FG
1.010-1.018
1.0001.030

Alcohol & Bitterness

ABV:4.0%-5.5%
ABW:3.2%-4.4%
IBU:15-30
Perceived Bitterness:
Low to medium

Color & Appearance

Clarity:
Chill haze or yeast haze is acceptable

Gravity & Body

Original Gravity:1.040-1.055
Original Gravity °P:10-13.6
Final Gravity:1.010-1.018
Final Gravity °P:2.6-4.6
Body:
Medium-low to medium with a dry finish enhanced by high carbonation

Flavor Profiles

Malt Profile:
Medium-low to medium. Sweet malt is the dominant flavor attribute. Any of corn, caramel, toffee, or bready attributes may be present.
Hop Profile:
Low to medium. May exhibit floral or spicy attributes typical of early 20th century North American hop varieties.
Fermentation Character:
Low to medium-low fruity esters may be present. Very low levels of DMS, if present, are acceptable. Diacetyl should not be present.

2026 Brewers Association Beer Style Guidelines used with permission of Brewers Association .

No beers have been reviewed in this style.