Kentucky Common was a pre-prohibition style of beer that was brewed in the distilleries of Kentucky and the surrounding region. This beer was traditionally brewed using a variation on the Kentucky Sour Mash technique, but was then fermented and hopped like your more traditional ales of the time. These beers would frequently use whatever additional adjunct was used at the distillery in their grain bill, resulting in a range of styles that was reminiscent of the region or distillery that it was created at.
Our twist on this is to use our modern kettle sour technique and create an amber to red colored ale which has a robust tartness balanced by the caramel malt sweetness imparted by the malts. We also put a healthy charge of rye malt in the beer to give it a nice dry finish. The resulting beer has notes of tart cherries and rye-derived spice on the finish, and an aroma of dark fruit and lemonade.
Malts: 2-row, Rye, C60, Chocolate
4.0% ABV, 19 IBU