The Brew SitePrint article: Indigenous American styles with 10 Barrel
For my Bulletin article that hit the paper on July 4 this year, I took to considering American styles of beer to celebrate Independence Day. But not the plethora of IPAs, pilsners, and others that were adopted and adapted by American brewers; rather, I looked at the indigenous styles such as cream ale, California common (steam beer), and Kentucky common.
In that latter category, 10 Barrel Brewing happened to be pouring its own example of a Kentucky common, so I had to check it out of course!
The least known among these styles, Kentucky common was produced and sold almost exclusively around Louisville, Kentucky, in the years between the Civil War and Prohibition. Like cream ale, this was also brewed as a present-use ale, destined for the laborers around the region. The recipe consisted mostly of six-row barley malt (classically used in American lager brewing, though most modern brewers prefer two-row barley) and corn along with a small amount of dark malts to help acidify the Louisville water, which was high in carbonates. It was a style that died out after Prohibition but was revived by craft breweries in the modern era.
It’s relatively rare to see one on tap. However, 10 Barrel has a fairly faithful interpretation of the style with its Kentucky Lovin available now. I stopped in recently to check it out.
You can see my thoughts on the beer at the article. It’s a fun style, easy-drinking, and no, should not be sour.