Kentucky Common Beer
All Origin Hybrid/Mixed Lagers or Ale · Brewers Association 2025
- OG
- 1.040 – 1.055
- FG
- 1.010 – 1.018
- ABV
- 4 – 5.5 %
- IBU
- 15 – 30
- Cor
- 11 – 20 SRM
- CO₂
- – –
Notas
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.
Cor
Medium to deep amber
Limpidez
Chill haze or yeast haze is acceptable
Aroma e sabor de malte
Medium-low to medium. Sweet malt is the dominant flavor attribute. Any of corn, caramel, toffee, or bready attributes may be present.
Aroma e sabor de lúpulo
Low to medium. May exhibit floral or spicy attributes typical of early 20th century North American hop varieties.
Amargor
Low to medium
Caráter de fermentação
Low to medium-low fruity esters may be present. Very low levels of DMS, if present, are acceptable. Diacetyl should not be present.
Corpo
Medium-low to medium with a dry finish enhanced by high carbonation
Brasse neste estilo
O Brewfather compara sua receita com essas faixas ao vivo enquanto você cria, com sugestões de estilo e um selo de dentro do estilo.
Os dados das diretrizes de estilo são de seus respectivos editores, reproduzidos aqui para referência: BJCP · Brewers Association · Norbrygg · SHBF · Danske Øldommere.