Beer in the Bluegrass: The Comeback of Kentucky Common

Beer in the Bluegrass: The Comeback of Kentucky Common

Most folks think bourbon when they think Kentucky, but beer? Kentucky’s got its own homegrown beer style, and it’s having a revival.

Let’s talk about the Kentucky Common.

Born in Louisville in the 1850s, this style was designed to be brewed fast, served fresh, and drunk often.

Think of it as the working man’s pint: slightly sweet, mildly hoppy, and ready in less than a week.

It didn’t require refrigeration, which was perfect for the pre-electric days.

No barrel aging, no fancy snifter just good beer, cold and now.

By 1913, the Kentucky Common made up roughly 80% of all beer consumed in Louisville.

It was the Bud Light of its day, cheap, fast, and everywhere.

It was made with six-row barley, corn grits, and a touch of caramel malt for body and color. Very similar to a darker cream ale with a crisp finish.

But then Prohibition hit, and like many local traditions, it faded.

The beer industry shifted toward lagers, imports, and IPAs.

Kentucky Common? Forgotten. Until now.

Over the past decade, brewers have started bringing it back.

Local outfits like Old Louisville Brewery, Apocalypse Brew Works, and Blue Stallion Brewing have added it to their rotation.

In 2021, it was officially recognized by the Brewers Association Style Guidelines.

It’s the beer equivalent of finding your granddad’s old flannel jacket and realizing it still fits and somehow, it’s still cool.

So, if you see a Kentucky Common on tap, don’t just shrug and order your usual. Take a sip. You’re not just drinking a beer. You’re drinking a piece of Kentucky history.