A Kentucky Common is:
An American original, Kentucky Common was almost exclusively produced and sold around Louisville, Kentucky from some time after the Civil War until Prohibition. It was inexpensive and quickly produced, racked into barrels while actively fermenting, and tightly bunged to allow carbonation in the saloon cellar. Before the style died, it accounted for about 75% of sales around Louisville.
Some have speculated it was a dark variant of Cream Ale, created by immigrant Germanic brewers who added darker grains to help acidity the local carbonate water.
According to untappd, I've had a few Kentucky Commons, ranging from "meh" to something I really enjoyed.
I don't really remember ... I'm getting that from my ratings / comments in untappd.
I vaguely remember listening to one of my homebrewing podcasts that discussed Kentucky Common, and thinking that corn grits and rye would be good ingredients in it.
I don't remember why exactly, but it seems reasonable.
The recipe I came up with is:
At this point, I have no idea when I'll brew it. Stay tuned on this blog, and you'll probably find out.
My new Roll-a-Style list is:
My "Bench" now includes:
- 33A. Wood-Aged Beer
- 6B. Rauchbier
- 9B. Eisbock
- 17A. British Strong Ale
- 17D. English Barley Wine
- 22D. Wheatwine
- 25A. Belgian Blond Ale
- Historical Beer: Lichtenhainerg
- Historical Beer: Roggenbier