How to Brew a Proper Kentucky Common: A Beer as Bluegrass as Bourbon

When Dudes talk about classic American beer styles, they usually ramble on about lagers and IPAs.

But let me tell you, before Prohibition came along and wrecked everyone’s good time, Kentucky had its own homegrown brew—the Kentucky Common beer.

Think of it as the Dark Cream Ale that your great-great-grandpappy was knocking back while debating horse races and bourbon mash bills.

So if you’re looking to brew a Kentucky Common the way it was meant to be, saddle up.

We’re diving into the history, style profile, ingredients, and homebrewing process for this long-lost Southern classic.

A Sip of History: The Bourbon State’s Forgotten Beer

Before Louisville became known for bourbon, it was slinging out a different kind of drink—the Kentucky Common.

This beer was dirt cheap, brewed quick, and had a deep amber-to-dark brown color that made it look fancier than it was.

Local workers, from warehouse hands to rail yard crews, guzzled it down because it was ready to drink in about a week. In short, it was the blue-collar beer of the Bluegrass.

Then came Prohibition, and like an old Thoroughbred put out to pasture, the Kentucky Common style faded into obscurity—until now.

Kentucky Common Style Profile: What’s It Taste Like?

Think of Kentucky Common beer as the middle ground between a cream ale and a dark mild. It’s smooth, slightly malty, and has just enough hop bitterness to keep it interesting.

• Appearance – Ranges from amber to deep brown with a frothy off-white head (like a stout’s younger cousin).

• Aroma – Notes of caramel, toasted grain, and maybe a hint of Kentucky nostalgia.

• Taste – Lightly sweet with a crisp, clean finish. No fancy citrus hops here—just old-school, earthy bitterness.

• Mouthfeel – Medium-bodied, effervescent, and easy-drinking, like the kind of beer you can down while tending a BBQ pit.

Kentucky Common Recipe: Brew It Like a Local

Ingredients:

To bring this pre-Prohibition beer recipe back to life, here’s what you’ll need:

• 6 lbs Pale Malt (2-row or 6-row, because Kentucky doesn’t do weak beer)

• 2 lbs Corn (flaked maize, because bourbon ain't the only thing benefiting from corn)

• 1 lb Caramel Malt (adds that nice Southern sweetness)

• 0.5 lb Black Malt (gives it a rich color, like fresh-plowed Kentucky soil)

• 1 oz Cluster Hops (or a mild American variety for a classic hop bite)

• Wyeast 1056 American Ale Yeast (or similar, to keep it clean and traditional)

How to Brew Kentucky Common at Home

1. Mash It Like You Mean It

   • Heat your water to 152°F and hold it for 60 minutes. This keeps the beer smooth and avoids turning it into a sticky mess.

2. Boil It Up

   • Bring your wort to a rolling boil and throw in your Cluster hops at 60 minutes. No late additions—this beer is old school.

3. Fermentation: The Waiting Game

   • Cool your wort, pitch your yeast, and let it ride at 65-68°F for about 5-7 days. Unlike fancy craft brews, Kentucky Common beer was brewed quick and dirty—so don’t overthink it.

4. Bottle or Keg: Your Call

   • Carbonate it to about 2.5 volumes of CO₂. When it’s ready, pour yourself a pint, kick back, and feel like you’re drinking a piece of Kentucky history.

Why Brew a Kentucky Common?

Because it’s the beer of the people, and frankly, we don’t let good traditions die in Kentucky.

Whether you're a homebrewer looking for an easy-drinking ale or just want to pay tribute to the pre-Prohibition beer recipes of the past, the Kentucky Common is a solid bet.

So grab your grains, fire up the kettle, and let’s bring this forgotten American beer style back where it belongs—in the hands of hardworking folks who appreciate a good drink.