Malt aroma & flavor
Medium-low to medium. Sweet malt is the dominant flavor attribute. Any of corn, caramel, toffee, or bready attributes may be present.
All Origin Hybrid/Mixed Lagers or Ales
Kentucky Common Beer
Mixed / specialty · Medium to deep amber
What to expect
Malt character: Medium-low to medium. Hop character: Low to medium. May exhibit floral or spicy attributes typical of early 20th century North American hop varieties.
Reading guide · The complete guideline attributes below preserve the source’s qualifications.Color · SRM
11–20
Pale / strawBlack
Medium to deep amber · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color rangeAlcohol · ABV
4.0–5.5%
Reference scale, not a limit on official guideline values.
Bitterness · IBU
15–30
Measured bitterness; perceived bitterness is described in the guideline below.
Brewers Association 2026 · Printed guideline page 47 · PDF page 56. Color graphics are illustrative.
The guideline, in detail
Official style attributes, including what may be present and what should be absent.
Hop aroma & flavor
Low to medium. May exhibit floral or spicy attributes typical of early 20th century North American hop varieties.
Perceived bitterness
Low to medium
Body & mouthfeel
Medium-low to medium with a dry finish enhanced by high carbonation
Clarity
Chill haze or yeast haze is acceptable
Color
Medium to deep amber
Fermentation characteristics
Low to medium-low fruity esters may be present. Very low levels of DMS, if present, are acceptable. Diacetyl should not be present.
Additional guideline notes & competition context
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 little as one week. Early 20th 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.
Technical specifications, including gravity
Original Gravity (°Plato) 1.040-1.055 (10-13.6 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010- 1.018 (2.6-4.6 °Plato) • Alcohol by Weight (Volume) 3.2%-4.4% (4.0%-5.5%) • Hop Bitterness (IBU) 15-30 • Color SRM (EBC) 11-20 (22-40 EBC)