As a nod to our brewery’s Commonwealth roots, we brewed a Kentucky Common, a style indigenous to the United States – Doc’s Kentucky Common.
A hefty amount of corn and rye gives it a dry crispness and a spicy finish. As a throwback to the style’s origin, we also added a touch of acidulated malt, which lends a subtle tartness to this complex replication of Bluegrass history. Smooth in body, a bounty of complimentary flavors, and lightly hopped to balance the malty sweetness, Doc’s Kentucky Common is just what the doctor ordered.
Flavor: Light on the palate with a malty, caramel sweetness, a hint of tartness, and a crisp, spicy finish.
Clarity: Pours a deep amber with a white head.
Aroma: Corn-like, with a caramel malt accent.
Food Pairing: Pairs well with foods that have a caramelized component, whether seafood, vegetables, poultry, meat, or dessert.
Hops: Cluster, Galena, Hallertauer
Grains/Adjuncts: Acidulated (Sauer) Malt, Crystal Malt 120L, De-Bittered Black Malt, Flaked Rye, Pale Malt 2-row, Flaked Corn
Yeast: American Ale
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