Okay, we were joking about Budweiser releasing a new Kentucky Common on April 1st, but that doesn't mean we don't take Kentucky Common seriously. 

The Kentucky Common should be the Official State Beer of Kentucky. 

It's time for our beloved state to embrace and celebrate the rich brewing history and thriving beer scene that exists alongside our famous bourbon culture. We propose to designate the "Kentucky Common" as the Official State Beer of Kentucky.

The Kentucky Common is not only a symbol of our brewing heritage, but it is also one of the few indigenous beer styles created and popularized within the United States. This dark cream ale rose to prominence between 1850 and Prohibition, accounting for 75% of the beer sold in the Louisville area. Renowned for its affordability and quick production time, the Kentucky Common has left a lasting impact on our state's history.

In recognition of this unique style, the Brewers Association recently updated its guidelines to officially include the Kentucky Common as a defined beer category. By making it the Official State Beer of Kentucky, we can celebrate our brewing traditions and continue to support the thriving local beer industry.

Join us in this movement to honor Kentucky's rich brewing heritage and recognize the Kentucky Common as our Official State Beer. By signing this petition, you are supporting a symbol of our state's history and contributing to the growth of our thriving beer scene.

Let's raise a glass to our brewing past and a brighter future. Make the "Kentucky Common" the Official State Beer of Kentucky.

About The Beer - via Brewers Association Style Guideline

Color: Medium to deep amber

Clarity: Chill haze or yeast haze is acceptable

Perceived Malt Aroma & Flavor: Medium-low to medium. Sweet malt is the dominant flavor attribute. Notes of corn, caramel, toffee and/or bread may be present.

Perceived 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

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.

Body: Medium-low to medium with a dry finish enhanced by high carbonation