Kentucky Common Beer is a once-popular style of ale from the area in and around Louisville, Kentucky, that is rarely brewed commercially today. Cheaper than imported beers, it was popular among the working class.
It was usually made with barley and approximately 25 to 30 percent maize, with some artificial coloring, caramel, or roasted malt to give it a dark color. It had an original gravity of 1.040-1.050, an average bitterness of 27 IBUs, and 2 percent soured malt. The soured malt was made in a sour mash with the help of Lactobacillus delbrueckii.
The New Albanian Brewing Company in New Albany, Indiana, features its version, Phoenix Kentucky Komon, as a rotating seasonal selection.