How To Brew Kentucky Common: Reviving America’s Nearly Lost Beer!

Kentucky Common also known as “Common” or “Dark Cream Ale” is one of the few truly American beer styles.

However, the style is rooted in the influx of German and Irish immigrants currently living in the region in the mid 1800s. 

Kentucky Common

The original recipe was a low alcohol beer, similar to an American cream ale, except with a handful of dark and caramel malts to darken the beer. Also, the recipe called for a mix of six–row malt and some native corn. 

Earliest Known Recipe

The earliest known recipe was included in the second edition of American Handy Book of the Brewing, Malting and Associated Trades by Robert Wahl & Max Henius.

In this book, it gave a detailed description of making a Kentucky Common, which also included grain bill, mash temperatures, boiling, and fermentation notes. 

A Beer for the Working Class

This beer was quickly gaining popularity with the working class. One of the reasons was the quick turnaround of this beer after brewing it.

Breweries were able to brew this beer and turn it around and sell it after only a short six to eight days. This is unheard of in the brewing industry. It is really a great way for brewers to start profiting off the fruits of their labors. 

Cost of Beer

The cost of beer itself was another reason for this beer’s popularity. A barrel of a Kentucky Common could be sold to publicans for a mere $5/barrel, which equated to only a couple cents per pint.

Comparatively, a barrel of stock ale would cost about $12/barrel and a barrel of lager would cost about $8/barrel. 

Short Shelf-Life

The quick turn around did have a downside. Due to the quick turn around of this beer, it also contained a shorter shelf-life.

However, these Louisville brewers made it work and the beer became the go-to beer of the locals right up to prohibition. 

Popularity of the Style

The Kentucky Common style all but died after prohibition. There are still some breweries still making the style, but the popularity is nothing like it was in the heyday of this style.

Style Profile for Kentucky Common

Appearance

The color range of a Kentucky Common can usually range from amber-orange to light brown. Head is white to off white in color and head retention is usually poor.

Beer is usually clear, but some haze may develop due to short conditioning time. 

Aroma

The aroma consists of malt consisting of low toast, caramel, bread, and grainy biscuit along with a corn-like sweetness.

There are medium-low hop aromas. With a clean fermentation, a possible slight berry-like ester will develop. There is no sourness to the aroma, but low DMS is possible and acceptable to standards. 

Flavor

The beer’s backbone is medium sweet grainy maltiness with low to moderately-low bread, toffee, caramel, and/or biscuit-like character. Hop character is medium to low in flavor.

Hops come across as spicy and floral. Moderate to low bitterness is soft and balances out the sweet malt. Light fruitiness.

The beer’s finish is dry and has a low flinty or sulfate character. No harsh bitterness or sourness. 

Mouthfeel

High carbonation with a moderate light body. Soft mouthfeel and creamy texture.

Tips for Brewing your own  Kentucky Common

Grain

This grist for a Kentucky Common is usually fairly simple. A majority of the grist is made up of 6-row. If 6-row is nowhere to be found, then 2-row can be a substitution.

However 6-row has more enzymatic power and should be considered for this style. 23-35 percent of corn. Corn can come in a variety of ways. The easiest to use would be grits, flakes, and sugar.

Specialty malts consist of a small amount of caramel and roasted malts to add character and darken the color. Usually these make up 1 to 2  percent of the grain bill. For added flavor, Rye malt or flaked rye can be considered. 

Hops

Usually, American hops were used for this beer style. Cluster was the choice of hop for both bittering and flavor additions.

A few other hops exist as replacements for Cluster, these include: Galena, Nugget, and Crystal hops. 

Yeast

• White Labs: Cream Ale Yeast Blend (WLP080) or American Ale Yeast Blend (WLP060).
• Wyeast: American Ale II (1272); Kolsch (2565) or California Lager (2112).
• Imperial Yeast: Imperial Dieter (G03) or Imperial Flagship (A07).
• Dry Yeast: Safale American Ale Yeast US-05 or Danstar Nottingham Ale. 

 Kentucky Common By the Numbers

• Color Range: 11 – 20 SRM
• Original Gravity: 1.044 – 1.055 OG
• Final Gravity: 1.010 – 1.018 FG
• IBU Range: 15 – 30
• ABV Range: 4.0 – 5.5% 

Kentucky Common Recipe

Grain

• 70%               7 lbs     Pale Malt
• 20%               2 lb       Flaked Corn
•   5 %              8 oz      Flaked Rye
•   2.5%            4 oz      Black Malt
•   2.5%            4oz       Caramel/Crystal 40L

Hops

• .5 oz        Cluster – 60 min
• .5 oz        Cluster – 20 min

Yeast

• 1.0 pkg   California Lager Wyeast #2112

Directions

1. Mash at 152°F (66°C) for 60 mins
2. Boil for 60 mins  

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Frequently Asked Questions

What is a Kentucky Common Beer?

A Kentucky Common Beer, also referred to as “Common” or “Dark Cream Ale,” is one of the few original American beer styles. Its inception is attributed to the influx of German and Irish immigrants in the mid-1800s in the region.

The traditional recipe was a low-alcohol beverage, akin to the American cream ale, but with a darker hue due to the inclusion of dark and caramel malts. Besides, it had a unique blend of six-row malt and some native corn.

What Distinguishes Kentucky Common Beer Recipe from Other Brews?

The Kentucky Common recipe is characterized by its simplicity and rapid brewing cycle. It traditionally comprised a majority of six-row malt, native corn, and a small proportion of caramel and roasted malts.

This brew was renowned for its quick turnaround, with a brewing cycle of merely six to eight days, which was significantly shorter compared to other beers. Moreover, the cost-effectiveness of this beer, selling at a couple of cents per pint, made it a preferable choice among the working class.

What is the Historical Significance of Kentucky Common Ale?

Kentucky Common Ale quickly became a staple among the working class due to its affordability and rapid brewing cycle. The fast turnaround allowed breweries to sell this beer within a week, a feat unheard of in the brewing industry at that time.

Despite its short shelf-life, the brew became a local favorite in Louisville, maintaining its popularity until the prohibition era when its production significantly dwindled.

What Are Some Tips for Brewing a Kentucky Common Beer at Home?

For home brewing, the grain composition for a Kentucky Common usually involves a majority of six-row malt, around 23-35% of corn, and a small amount of caramel and roasted malts to add character and darken the color.

American hops, particularly Cluster hops, were traditionally used for both bittering and flavor additions.

In terms of yeast, a variety of options such as White Labs Cream Ale Yeast Blend or American Ale Yeast Blend, Wyeast American Ale II or California Lager, and others like Imperial Yeast or Dry Yeast like Safale American Ale Yeast US-05 are viable choices.

Can You Substitute Ingredients in a Kentucky Common Recipe?

Yes, there are substitutions you can make in a Kentucky Common recipe. If six-row malt is unavailable, two-row malt can be used although six-row is preferable due to its higher enzymatic power. Similarly, if Cluster hops are unavailable, Galena, Nugget, or Crystal hops can serve as replacements.

The recipe also leaves room for experimentation with the types of malt and hops used, as well as the inclusion of additional flavors like Rye malt or flaked rye to tailor the brew to personal preferences.