Família
Cerveja Histórica
Tipo
Historical
Status
HistóricoGuias
2021–2026 · 8 edições
Historical · Cerveja Histórica
Historical Beer: Kentucky Common
A clean, dry, refreshing, slightly malty dark beer with high carbonation. Mild-tasting, with light toast and caramel flavors, served very fresh as a sessionable saloon beer.
4.0–5.5%
ABV
15–30
IBU
11.0–20.0
SRM
1.044–1.055
OG
A clean, dry, refreshing, slightly malty dark beer with high carbonation. Mild-tasting, with light toast and caramel flavors, served very fresh as a sessionable saloon beer.
Low to medium grainy, corn-like, or sweet maltiness with a low toast, biscuity-grainy, bready, or caramel malt accent. Medium to moderately-low hop aroma, usually floral or spicy in character. Clean fermentation profile, with possible faint berry ester. Low levels of DMS optional. No sourness. Malt-forward in the balance.
Amber-orange to brown in color. Typically clear, but may have some light haze. Foam stand may not be long lasting, and is usually white to beige in color.
Moderate grainy-sweet maltiness with low to medium-low caramel, toffee, bready, or biscuity notes. Generally light palate flavors typical of adjunct beers; a low grainy, corn-like sweetness is common. Medium to low floral or spicy hop flavor. Medium to low bitterness, no coarse or harsh aftertaste. May exhibit light fruitiness. Balance in the finish is towards the malt, possibly with a lightly flinty or minerallysulfate flavor. The finish is fairly dry. No sourness.
Medium to medium-light body with a relatively soft mouthfeel. Highly carbonated. Can have a creamy texture.
Exemplos comerciais
4.0–5.5%
ABV
15–30
IBU
11.0–20.0
SRM
1.040–1.055
OG
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 20th little as one week. Early 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.
Low to medium. May exhibit floral or spicy attributes typical of early 20th century North American hop varieties.
Medium to deep amber
Medium-low to medium. Sweet malt is the dominant flavor attribute. Any of corn, caramel, toffee, or bready attributes may be present.
Medium-low to medium with a dry finish enhanced by high carbonation
